Cologne (dpa) – Try these delightfully contrasting ingredients for an unforgettable soup. Roasting cauliflower draws out its nutty flavour, which is enhanced by baked garlic and shallots. Finely puréed and refined with cream, it becomes a rich and creamy soup. Meanwhile the salsa verde is crisp and fresh and not only adds visual appeal but is also a refreshing highlight in itself. The salsa is based on finely chopped parsley and coriander plus plenty of olive oil. Added capers provide saltiness, plus there is the added zing from pickled green pepper. Plus, the lemon zest adds further freshness to the dish. Ingredients for 8 servings The soup: 1 cauliflower 4 potatoes 100 g celeriac 2 shallots 3 cloves of garlic (large) 3 tbsp olive oil Salt Pepper 1 litre vegetable stock 200 g whipping cream For the salsa verde: 20 g flat-leaf parsley 15 g coriander (fresh) 1 spring onion 2 tbsp capers 1 tsp green peppercorns in brine 1/2 organic lemon 120 ml olive oil Preparation Line a baking tray with baking paper and preheat the oven to 180 degrees (fan). Remove the leaves from the cauliflower and roughly divide the cauliflower into florets. Roughly dice the stalk. Peel the potatoes and celeriac and also dice them roughly. Wrap the garlic cloves and shallots in a piece of baking paper to prevent them from burning. Place all the ingredients on the baking tray, drizzle the vegetables with olive oil and season with salt and pepper. Bake in the oven for approx. 40 minutes until the cauliflower is roasted – it should be lightly browned. In the meantime, prepare the salsa verde: wash the herbs, shake dry and chop the leaves as finely as possible. Cut away the root and dark green part of the spring onion. Quarter the light-coloured part of the spring onions lengthways and then cut into very fine slices. Wash the lemon and grate approx. 1/2 teaspoon of zest. Chop the capers and green pepper very finely. Mix all the ingredients with the olive oil. Season with salt and pepper to taste. Remove the vegetables from the oven. Carefully peel the shallots and garlic cloves. Set aside a few smaller cauliflower florets to add to the soup. Then place the vegetables in a blender with a little vegetable stock and purée until smooth. Pour the soup into a saucepan with the remaining vegetable stock and cream, bring to the boil briefly and then simmer for around 5 minutes. To serve, ladle the soup into bowls, add the cauliflower florets to the soup and serve the salsa verde separately in a small bowl and gently stir the salsa through the soup. The following information is not intended for publication dpa/tmn cwg xxde arw cwg amc
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