A delicious and creamy cauliflower hazelnut soup recipe with a subtle hint of vanilla and the rich flavor of toasted hazelnuts.
It was just a pair of shoes. Not ordinary shoes, but also not a pair to deplete a bank account beyond recognition.
Nevertheless, they were considerably more expensive than any other shoes I had ever purchased in my entire life.
And yet there he was standing in the store, handing his credit card to the petite blonde saleswoman – who would undoubtedly have fitted three times into my new shoes – and paying for this exquisite duo of smooth black suede leather boots.
As you may already be aware of, I was undeniably furious.
And if it just so might happen that you are now staring at your screen with a blank look on your face, not quite grasping why I was so outraged – I’m not blaming you.
But let me explain.
I’m not quite certain if this is an odd statement to make as a woman, but if there’s one thing I’m impressively bad at it’s spending money (and having money spent) on myself.
Not that any positive shifts in my funds would ever obediently stay that way, no. But they definitely don’t flow towards any extravagances I want to indulge myself in.
And as Branimir was making this purchase for me, barely a week after having met, an inexplicable wave of anger crashed over my head.
The poor man never knew what hit him when I refused to even take the shopping bag containing the shoes.
I went home and in my fury did what I do best when I get angry.
Peeling and chopping vegetables, sautéing onions until the entire apartment smells like tears and hearing the sizzle of broth hitting the hot bottom of the pot seem to have an extraordinarily calming effect.
And by the time I had swallowed my first spoonful of soup I knew he was the one.
Needless to say those black suede boots hold a special place in my wardrobe to this day.
Cauliflower Hazelnut Soup Recipe
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- 6 tablespoons butter divided
- 2 tablespoons heaping ground hazelnuts
- 1 large onion roughly chopped
- 1 pound cauliflower roughly chopped, about 1 and 1/2
- 4 small potatoes peeled and roughly chopped
- 1/4 cup white wine
- 2 cups vegetable broth
- 1/4 teaspoon nutmeg
- 1 vanilla pod sliced open lengthwise and seeds removed
- 4 slices white bread crusts removed, toasted and finely chopped
- 1/4 cup hazelnuts chopped
- 1/2 cup heavy cream
- 1 1/2 tablespoons aged balsamic vinegar
- Freshly ground black pepper and salt to taste
- To a large, wide bottomed pan add three tablespoons of butter and cook over medium heat until browned and fragrant. Add the ground hazelnuts and roast in the butter until they start to change color. Add the onions and another tablespoon of butter and continue cooking until the onion is translucent, about 3-4 minutes. Meanwhile, remove 1/8 of the cauliflower florets and set aside. Add the rest to the pot together with the potatoes and roast over medium high heat, stirring frequently, until browned.
- Pour the white wine into the pot and allow to cook for 1-2 minutes. Add the vegetable broth,nutmeg, vanilla seeds and pod. Bring to a boil, then cover and let simmer on low heat for 20-30 minutes or until the cauliflower starts falling apart.
- In the meantime, make the topping: Finely chop the cauliflower florets set aside. Add the remaining two tablespoons of butter to a hot frying pan. Melt over medium high heat, then add the chopped cauliflower, hazelnuts and bread crumbs. Roast until browned and crispy, then set aside.
- Once the soup is done cooking, purée with an immersion blender. Stir in the cream and season with balsamic vinegar, black pepper and salt.
- Serve topped with the hazelnut crumble.