Cauliflower and smoked salmon soup

    1 hour 15 min

    Though it was over ten years ago, I remember eating some similar soup in Riga, though I never knew the recipe. Yesterday, it was time to use up the cauliflower and broccoli so, with the addition of 100g of Scottish smoked salmon (Scottish friends in Oman take note :D), it seemed like the ideal time to recreate that memorable taste.


    Hawalli, Kuwait
    6 people made this

    Serves: 6 

    • olive oil
    • butter
    • 2 shallots, chopped
    • 5 cloves garlic, chopped
    • 1 whole cauliflower, broken into florets
    • 1 stem broccoli, broken into florets
    • 300ml milk
    • 2 tablespoons soured cream
    • 1L stock
    • salt and pepper
    • dill
    • 75g blue cheese
    • 1 heaped teaspoon Dijon mustard
    • 100g smoked salmon, cut into fine strips
    • lemon juice

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Put the olive oil and butter in a pan, heat till bubbling, but not browning and sweat the shallot and garlic until translucent.
    2. Toss in the cauliflower and broccoli and add some milk, cream and stock over a medium to high heat with seasoning to soften the vegetable, but not to let the milk bubble over.
    3. When the cauliflower is softened, place the contents (and liquid) in a blender with the dill and purée.
    4. Transfer the contents back to the saucepan and add the remaining cream, milk and stock till the mixture is liquid, but has 'body', i.e., not too thin like boullion.
    5. Add the cheese and Dijon mustard and simmer.
    6. Before serving, adjust the seasoning (the cream tends to absorb the salt) to taste.
    7. Add the smoked salmon cut into fine strips.
    8. Serve with a garnish of dill and a squeeze of lemon juice.


    Shrimp would work well as would wild forest mushrooms in place of the salmon.

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    Something else. The Blue cheese I used was Fourme d'Ambert, it would work with any blue cheese though.  -  07 Jul 2010