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
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Baking 20 min
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Servings 4
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Level Débutant
Ingredients
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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
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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.
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.
Ingredients
- Cauliflower : 700 grams
- Coconut milk : 20 centiliters
- Dried duck breast (slices) : 6
- Salt : 1 pinch
- Pepper : 1 pinch
Preparation steps
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Plunge cauliflower florets into boiling salted water.
Cover and cook for twenty minutes.
(Until a knife tip can easily penetrate the stem). -
When the florets are cooked, drain and place the cabbage in a bowl.
Add the coconut cream and blend until smooth. -
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.
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