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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, November 11, 2013

Creamy Cauliflower Soup with Caramelized Cauliflower by Steven Dolby















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(Serves 3-4 people)
1/2 Medium white onion (sliced)
1 Stalk of celery (sliced)
170g Peeled potatoes (sliced)
500g Cauliflower
1 Tbsp olive oil
2 Garlic cloves (minced)
1/2 Tsp caraway seeds
4 Cups vegetable Stock
QUICK WHITE SAUCE
50g Unsalted butter
45g All-purpose flour
2 1/4 Cups cold whole milk
CARAMELIZED CAULIFLOWER
200g Cauliflower
2 Tbsp olive oil
1/2 Tsp salt
1 Tsp brown sugar

DIRECTIONS
1. Preheat oven to 375 degree F.

MAKING
2. In a pan, pour olive oil, add onion, potato, celery, cauliflower, garlic, and caraway seeds. Stir and gently sweat for 10-15 minutes.
3. Pour stock, bring to a boil and simmer until tender.
For Quick White Sauce:
4. In a pan, melt butter and add flour. Mix well and cook for 2-3 minutes.
5. Pour milk, 1 cup at a time and whisk well until thick. Transfer to a bowl and set aside.
For Caramelized Cauliflower:
6. On a baking sheet, drizzle olive oil and place cauliflower florets.
7. Season with salt and brown sugar. Mix well and place in a 375 degree F oven and cook until golden brown.

FINALIZING
8. When the vegetables are tender add the white sauce into the pan and stir well. Puree the soup and season with salt and white pepper.

SERVING
9. Serve hot with caramelized cauliflower on top and enjoy!
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© STEVEN DOLBY


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