Cauliflower soup with mascarpone and mustard(Featured Chef Ludo Swaenen)
| Category: | Soup Ludo Swaenen |
| Seasons | |
| Tags: |
Ingredients
For
4
Persons
Soup
| baking butter |
| 1 stengel white of Leek |
| 1 Cauliflower |
| 1 el Mustard (grain mustard) |
| 50 g Mozzarella, ground |
| 1 Onion |
| 1 blad Laurel |
| 2 el Mascarpone |
| Salt and pepper |
Koekje
| 1 Bladerdeeg 20 x 10cm |
| 1 Egg yuolk |
| 1 tl Grain Mustard |
Cauliflower soup with mascarpone and mustard Directions
- Finely chop the onion, the leek into rings (well washed).
Melt butter in a kettle, add the onion, leek and bay leaf, let it simmer for a few minutes. - Divide the cauliflower into florets, add them to the rest of the vegetables and moisten with 3/4 liter of water.
- Season with salt and pepper and bring to the boil.
- Reduce the heat and simmer for 20 to 25 minutes until the cauliflower is cooked.
- Coat the puff pastry with tl. mustard, roll the long sides to the middle and set aside for 30 minutes.
- Remove the bay leaf and puree the greetings with the mascarpone and the mustard (2 types) until a smooth soup.
- Season with pepper and salt. (possibly a little chicken broth).
- Cut the rolls of dough into slices of 1/2 cm. brush with egg yolk, place on baking paper and bake for 10 minutes at 200 ° C.
- Divide the soup into warm plates or soup bags, divide the mozzarella and give the palmiers separately.
Recipe notes
KWB Brasschaat - Ludo Swaenen
Nutrition facts
vegetarian
Per Serving