Romanesco Cauliflower and Hazelnut Velouté [ 40 min ]
Immerse yourself in a bowl of pure comfort with this Romanesco Cauliflower and Hazelnut Velouté. The striking green of the Romanesco pairs beautifully with the rich, nutty hazelnuts, creating a soup that is not only visually stunning but also bursting with flavor. This elegant dish is perfect for warming up on a chilly evening or impressing guests at a dinner party. Quick and easy, it's a gourmet experience you can create in under 40 minutes.
Ingrédients
- 1 medium Romensco cauliflower, chopped
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1/2 cup heavy cream
- 1/3 cup hazelnuts, toasted and chopped
- Salt and and pepper to taste
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 minutes, until soft and translucent.
- Add the minced garlic and chopped Romanesco cauliflower, and sauté for another 5 minutes.
- Pour in the vegetable stock and bring to a boil.
- Reduce heat and simmer for 15 minutes, until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Divide the velouté into bowls and garnish with toasted hazelnuts, fresh chives, and lemon zest.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 18gProtéines: 7gFat: 20gSucre: 5g
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