CAULIFLOWER SOUP

LARD “Le Fondant”

The secret ingredient is our LARD "Le Fondant" Sublim' giving it a wonderful creamy richness. A variation on the famous crème Dubarry, this soup is simple, yet exquisite. The LARD "Le Fondant" Sublim' adds a subtle note, contributing to the velvety texture without masking the flavour of the cauliflower. Garnish with a few crunchy seeds for a delicious contrast! Perfect for your New Year’s resolution to eat tasty, healthy food.

SEE MORE LARD “Le Fondant”

Preparation : 20 minutes

Baking : 20 minutes

4 people

medium-sized cauliflower : 1

leek (white part) : 1

LARD "Le Fondant" Sublim' : 30 g

vegetable or chicken stock : 1 L.

mixed seeds (pine nuts, pumpkin, flax, sunflower, etc.) : 4 Tbsp.

Ustensils

Large saucepan

blender

Préparation

Toast the seeds in the frying pan for a few minutes to make them extra crunchy.
Wash and finely slice the leek.
Cut the cauliflower into florets.
Sweat the leek in the LARD “Le Fondant” Sublim’ without colouring in a large saucepan.
Pour in the stock, add the florets and simmer for ten minutes.
Blend while still hot (no need to add cream: there is enough flavour and richness from the stock and the LARD “Le Fondant” Sublim’).
Sprinkle with the toasted seeds before serving.

Tip: You can use left-over home-made stock for this recipe, or a stock cube dissolved in a litre of water.
If you really cannot resist adding some cream… go for it!

Soup, or puree?