Cauliflower Soup with Sautéed Oyster Mushrooms
Celebrity chef Alex Herbert from Sydney’s hip Bird Cow Fish restaurant (and Ready Steady Cook regular) whips up this easy, yet delicious cauliflower soup topped with sauteed oyster mushrooms, using the Braun Multiquick Cordless.
“Whether you are cooking a family favourite or trying something new, the Braun Multiquick Cordless provides simple solutions for every occasion,” says Alex. “Products that can help home cooks do a lot in a little amount of time are priceless, and I love the fact it enables them to spend less time creating delicious meals and more time enjoying them with their friends or families”.
1kg heads of cauliflower florets
375g brown onions (approx 2)
100g unsalted butter
100ml olive oil
8 small oyster mushrooms
1 tsp chopped parsley
2 tbsp butter to fry the mushrooms
Squeeze of lemon juice
Divide the florets into small pieces.
Cook the florets in just enough water to cover them until soft. Drain and set aside the cooked florets and reserve the cooking liquid.
Use the Braun Multiquick Cordless chopper to chop onion and garlic for the base.
Sauté the onions in the oil until soft and translucent.
Season with salt and pepper and add a tied bunch of 10 thyme sprigs and two bay leaves. Add the cooked florets and cover with the reserved liquid.
Bring to the boil then turn off the heat. Remove the herb bundle and blend with the Braun Multiquick Cordless hand held attachment and taste for seasoning.
To serve reheat the soup. In a separate pan melt two tablespoons of butter and cook to nut brown, add the oyster mushrooms and sauté over a high heat until just coloured evenly on both sides, add the chopped parsley and lemon juice and remove from the heat.
Ladle your soup into warm bowls and top with mushrooms and a drizzle of the parsley butter.