Cauliflower Soup with Crispy Brussels Sprouts and Apples

Cauliflower Soup with Crispy Brussels Sprouts and Apples requires about 55 minutes from start to finish. This soup has 414 calories, 14g of protein, and 27g of fat per serving. This recipe serves 4 and costs $1.74 per serving. 42 people have made this recipe and would make it again. Head to the store and pick up brussels sprouts, whole milk, fleur de sel, and a few other things to make it today. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Foodnetwork. With a spoonacular score of 88%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe, Crispy Topped Brussels Sprouts and Cauliflower Gratin, and Roasted Brussels Sprouts and Cauliflower Soup.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 20 minutes

 

Ingredients:

6 to 7 Brussels sprouts, leaves separated

3 cups cauliflower florets (from about 1 small head)

Fleur de sel

1 tablespoon finely chopped fresh chives

Kosher salt

2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish

Extra-virgin olive oil, for frying

Smoked extra-virgin olive oil, for drizzling

Cracked black pepper

1 pink lady apple

1/2 white onion, coarsely chopped

1 1/2 quarts whole milk

Equipment:

melon baller

kitchen thermometer

pot

blender

sauce pan

paper towels

bowl

ladle

Cooking instruction summary:

Special equipment: a deep-fry thermometer; a Parisian scoop or small melon baller Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt. Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel. To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil.

 

Step by step:


1. Special equipment: a deep-fry thermometer; a Parisian scoop or small melon baller

2. Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs.

3. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.

4. Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds.

5. Drain on paper towels and season with fleur de sel.

6. To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper.

7. Drizzle with the smoked olive oil.


Nutrition Information:

Quickview
413k Calories
13g Protein
27g Total Fat
31g Carbs
34% Health Score
Limit These
Calories
413k
21%

Fat
27g
42%

  Saturated Fat
8g
55%

Carbohydrates
31g
10%

  Sugar
25g
28%

Cholesterol
35mg
12%

Sodium
377mg
16%

Get Enough Of These
Protein
13g
28%

Vitamin C
64mg
78%

Vitamin K
75µg
72%

Calcium
438mg
44%

Vitamin B2
0.69mg
41%

Phosphorus
360mg
36%

Vitamin D
4µg
31%

Vitamin B12
1µg
27%

Potassium
879mg
25%

Folate
82µg
21%

Selenium
14µg
20%

Vitamin B5
1mg
20%

Vitamin E
2mg
19%

Vitamin B6
0.37mg
18%

Vitamin A
871IU
17%

Vitamin B1
0.26mg
17%

Fiber
4g
16%

Magnesium
58mg
15%

Manganese
0.28mg
14%

Zinc
1mg
11%

Copper
0.16mg
8%

Iron
1mg
6%

Vitamin B3
0.98mg
5%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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