Sweet Wild Onion & Cauliflower Soup Simon Gault 04 June 2015 Ingredients Ingredients 200g cauliflower 20g butter 90ml cream salt white pepper 100g cipolline onions in balsamic 1 tbsp Pukara Estate extra-virgin olive oil 60g white-skinned onion, sliced 10g garlic, crushed 400ml Simon Gault Home Cuisine vegetable stock (add 2 tbsp of concentrate to 400ml hot water) 2/3 cup milk Ingredients Instructions Instructions Cauliflower Soup Cut the cauliflower into small pieces and set aside. Heat the olive oil until it starts to shimmer. Add the onion and garlic and cook for 3 minutes without colouring. Add the cauliflower, Simon Gault Home Cuisine vegetable stock, butter and cream. Bring to a simmer and cook for 15 minutes. Once cooked, purée in a high-speed blender until smooth and creamy. Season with salt and pepper then pour into a clean saucepan and set aside until needed Instructions Onion Purée Cover the cipolline onions with the milk in a medium-sized saucepan and bring to the boil. Simmer for 25 minutes, stirring continuously, so the milk doesn't catch on the bottom. Once cooked, strain the onions through a sieve and then discard the milk. Purée the onions in a high-speed blender until smooth. Pour into a medium-sized plastic squeeze bottle with a fine nozzle. Keep warm ready for use. Assembly Reheat the cauliflower soup, then pour into a serving jug. Pour equal portions of the soup into the demitasse cups, then swirl some onion purée from the squeeze bottle over the top of each cup.