Creamy cauliflower soup with dried duck breast and coconut cream

Looking for a twist on classic soups like pumpkin or the traditional potato, carrot, and leek? Our Creamy Cauliflower Velouté with Dried Duck Breast and Coconut Cream is a warm and flavorful dish that combines the soft, creamy taste of cauliflower with the smoky and savory flavor of dried duck breast. This unique combination creates a velouté that is both comforting and sophisticated, perfect for a cozy dinner or an elegant appetizer.

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Preparation 25 min
Baking 20 min
Servings 4
Level Débutant

Recipes > Starters > Creamy cauliflower soup with dried duck breast and coconut cream

Ingredients

Cauliflower : 700 grams
Coconut milk : 20 centiliters
Dried duck breast (slices) : 6
Salt : 1 pinch
Pepper : 1 pinch

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Note

Using a steamer is an excellent way to cook cauliflower.

Tip

If you like sweet and sour, add a small diced apple or pear.

Preparation steps

Step 1
Plunge cauliflower florets into boiling salted water.
Cover and cook for twenty minutes.
(Until a knife tip can easily penetrate the stem).
Step 2
When the florets are cooked, drain and place the cabbage in a bowl.
Add the coconut cream and blend until smooth.
Step 3
Add salt and pepper to taste.
Reheat if necessary, then place one and a half slices of duck breast on each velouté just before serving.
Sprinkle with crushed walnuts kernels for a touch of crunch.