Gordon Ramsay’s Creamy Cauliflower Soup Recipe
Written by MasterClass
Last updated: Dec 19, 2024 • 1 min read
Chef Gordon Ramsay never wastes a scrap in his kitchen; any leftover cauliflower florets from his roasted cauliflower steak with olive oil and garlic cloves can be made into a delicious roasted cauliflower soup or amazing salad. This gluten-free starter pairs chicken stock with milk instead of chicken broth or vegetable broth for a fuller flavor.
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Gordon Ramsay’s Creamy Cauliflower Soup Recipe
makes
prep time
10 mintotal time
45 mincook time
35 minIngredients
*For low-sodium version, use low-sodium chicken broth.
- 1
Remove almost all the leaves from the cauliflower and cut it into even-sized pieces, including the stem.
- 2
Put it in a large saucepan and cover with the milk and stock. Add the thyme and some seasoning and bring to a boil over medium-high heat. Simmer steadily until the cauliflower is soft.
- 3
Strain the cauliflower, reserving the cooking liquid.
- 4
Tip the cauliflower into a blender, immersion blender, or food processor and blend until smooth. Carefully add the cooking liquid, adjusting the consistency to your preference.
- 5
Taste and add more salt and pepper as necessary, then pass the soup through a sieve into a saucepan and keep warm until ready to serve.
Learn how to make restaurant recipes at home with Gordon Ramsay here.