Baked cauliflower & juniper soup

Baked cauliflower & juniper soup

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

The lesser-practised technique of roasting cauliflower whole brings out a distinctly different flavour, one that is nutty and more caramel-like. It is enhanced in this recipe by brown butter and fragrant juniper. Adding the cream is optional. Enjoy with some rye bread or buttered crispbread on a cold day.

Ingredients

Quantity Ingredient
4 dried juniper berries
1 tablespoon flaked salt
600g whole cauliflower
1 tablespoon rapeseed oil
600ml chicken stock
50g Brown butter
100g creme fraiche or sour cream, (optional)
pinch white pepper
A simpler Danish rye bread, to serve
A simpler Danish rye bread, to serve
or Seedy crispbreads, to serve

Method

  1. Preheat the oven to 200°C. Using a mortar and pestle, grind the juniper berries with the salt.
  2. Remove most of the leaves from the cauliflower, keeping a few around the base. Rub the juniper berry mixture and the oil over the cauliflower. Place on a baking tray and roast in the oven for 40 minutes, or until golden brown all over. Check that it’s cooked through by piercing the thicker stems with a sharp knife; they should be tender. If it’s not quite ready, reduce the temperature to 170°C and cook for a little longer.
  3. Remove from the oven and break apart the florets, reserving the thinner leaves for a garnish.
  4. Blend the cauliflower, adding the stock gradually. It should have a fairly thick consistency, so you may not need all the stock.
  5. Add the brown butter, crème fraîche or sour cream (if using) and a pinch of white pepper, and blend again. Check the seasoning before serving with bread and garnish with the reserved leaves.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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