Roasted Cauliflower and Queensland Blue Squash

with Shagbark Hickory Crème Fraiche
Serves Four
  • 1 head cauliflower-broken into six sections
  • One Queensland Blue squash
  • One onion-sliced
  • 3 cups chicken stock(or vegetable stock which is what we prefer)
  • ¼ cup buttermilk
  • ¼ cup heavy cream
  • Sel de fleur
  • White pepper
  • Pure olive oil
  • hickory crème fraîche(follows)
  • Minced chives

    Place the cauliflower in a roasting pan and drizzle a little olive oil over it to facilitate the roasting. Place pan in a 400-degree oven and let roast for about 30 minutes until medium brown. Shake pan every ten minutes. Take the squash and cut it in half horizontally. Scoop out seeds and place cut side down on a baking sheet(with silpat). Cook at 350 for an hour. When cooked, remove orange flesh and set aside.

    In a medium size saucepan sweat sliced onion in a tbsp. of olive oil. Add cauliflower, and cover with chicken stock, approximately 2 cups. Bring to a boil and let simmer for ten minutes. Remove from heat and puree along with squash with a blending stick or in a blender.

    You can chill the base at this point or finish it for serving. To finish bring the cream and buttermilk to a boil and whisk in the soup base along with some chicken stock to thin the soup. Bring to boil, whisking constantly. Season with salt and pepper to taste. Ladle into heated soup bowls and garnish with chopped chives and a swirl of crème fraiche.

    Shagbark Hickory Crème Fraiche

  • ½ cup crème fraiche
  • 1/8 cup apple cider vinegar
  • 3 tbsp shagbark hickory syrup(or maple syrup if you prefer)
  • 1/4 tsp. Salt
  • ¼ white pepper

    Whisk ingredients together and chill until ready to use. If the crème has solidified stir with a spoon before swirling on to soup.

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