Culinary Arts

Gordon Ramsay’s Creamy Cauliflower Soup Recipe

Written by MasterClass

May 6, 2019 • 1 min read

MasterClass Video Lessons

Gordon Ramsay Teaches Cooking I

Chef Gordon Ramsay never wastes a scrap in his kitchen; any leftover cauliflower florets from his roasted cauliflower steak with olive oil and garlic cloves can be made into a delicious roasted cauliflower soup or amazing salad. This gluten-free starter pairs chicken stock with milk instead of chicken broth or vegetable broth for a fuller flavor.

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Gordon Ramsay’s Creamy Cauliflower Soup Recipe

Serves
1 bowl
Prep Time
10 min
Total Time
45 min
  • 1 head cauliflower
  • 2¼ cups milk
  • 1¼ cups chicken stock*
  • 1 sprig thyme
  • Salt and black pepper, to taste

*For low-sodium version, use low-sodium chicken broth.

  1. Remove almost all the leaves from the cauliflower and cut it into even-sized pieces, including the stem.
  2. Put it in a large saucepan and cover with the milk and stock. Add the thyme and some seasoning and bring to a boil over medium-high heat. Simmer steadily until the cauliflower is soft.
  3. Strain the cauliflower, reserving the cooking liquid.
  4. Tip the cauliflower into a blender, immersion blender, or food processor and blend until smooth. Carefully add the cooking liquid, adjusting the consistency to your preference.
  5. Taste and add more salt and pepper as necessary, then pass the soup through a sieve into a saucepan and keep warm until ready to serve.

Learn how to make restaurant recipes at home with Gordon Ramsay here.