Cauliflower Soup with Roquefort cheese and tarragon crème fraîche

Crème fraiche


1 liters of 35% cream
50 ml Buttermilk


Combine the above ingredients and heat to 85 degrees F
Place the cream in a covered container and leave in a warm room for 48 hours
After 48 hours remove from room and store in the fridge
Crème fraiche will last 1 week in the fridge
After crème fraiche has been refrigerated over night you can fold any number of ingredients into it

Tarragon Crème Fraiche


250ml crème fraîche
¼ cup Tarragon
¼ cup Italian parsley chopped


Combine the above ingredients and mix well
Store on the fridge until service

Cauliflower Soup


2 lbs washed and chopped cauliflower 
½ pound diced onions
½ pound pail peeled potatoes cut into small pieces
3oz butter
1 clove garlic
1 liter good clear vegetable stock
Kosher salt and white pepper to taste


Melt the butter in soup pot and add the diced cauliflower and onions
Cook the mixture very slowly ensuring the cauliflower and onions do not get any colour
If the onions start to colour before they turn clear add a little water and continue the process until they clear approx 20 minutes
Add the potatoes, garlic and vegetable stock and cook until the potatoes are soft
Season with salt and pepper
Allow the soup to cool a little before pureeing and straining through a fine mesh strainer
Allow the soup to cool overnight in the fridge

Serving the Soup

Reheat the soup and taste
Adjust the seasoning and finish the puree soup with 3 oz of 35% cream
Pour the hot soup into small espresso cups
Garnish the soup with a teaspoon of tarragon crème fraiche and a sprinkle of Roquefort cheese

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Recipe Overview