Ingredients for cauliflower velouté with hazelnuts, mushrooms and black garlic

  • 1 small cauliflower
  • 1 large onion
  • 1 white base of leek
  • 2 tbsp fried garlic
  • 1 L vegetable stock
  • 1 dL almond cream
  • 3 Tbsp extra virgin walnut oil
  • 3 Tbsp extra virgin olive oil
  • 2 tsp black garlic powder
  • 16 hazelnuts
  • 2 slices of sourdough bread
  • 3 sage leaves
  • Pepper from the mill
  • Khoisan fleur de sel

Preparation of cauliflower velouté with hazelnuts, mushrooms and black garlic

  1. Remove the leaves from the cauliflower and rinse thoroughly under cold, running water.
  2. Cut the cauliflower into florets. Peel the core and cut into small cubes.
  3. Cut the onion and the white base of the leek into fine rings.
  4. Stew the onion, the white base of the leek and the fried garlic in a dash of olive oil until glazed.
  5. Add the cauliflower florets, the cubes and the stock.
  6. Bring to a boil and let it simmer gently for about 30 minutes.
  7. Mix the nut oil and olive oil together with the black garlic powder.
  8. Finely chop the sage and add this to the oil.
  9. Lightly roast the hazelnuts in a dry pan or in the oven and chop them coarsely.
  10. Cut the slices of sourdough bread into small cubes and fry them in a dash of olive oil until golden brown. Then drain well on kitchen paper.
  11. Add the almond cream to the cauliflower velouté and mix everything in a blender or with a hand mixer until smooth.
  12. Season to taste with pepper from the mill and fleur de sel.
  13. Serve the soup with a finishing touch of the coarsely chopped hazelnuts, the croutons and the black garlic oil.