Winter Warmer 3: Cream of cauliflower and chicken

This is one of my favorite winter dish and it is very easy to make. Get an organic chicken if possible, if not, do not settle for less than a free range one! Between 1kg and 1.5kg for the chicken will match perfectly a good sized cauliflower. When choosing the cauliflower, make sure it’s very firm, white-creamy in color, and that the stem isn’t too dry or discolored.

Ingredients

• 1 Organic or free-range chicken (1kg to 1.5 kg)
• 1 Large cauliflower
• 2 Large french shallots (here, I used a little eshallot too)
• 1/2 Small carrot
• Few celery leaves
• 4 Garlic cloves
• 2 Springs of thyme
• 1 Bay leaf
• 1 Clove
• Cracked black peppercorn, sea salt
• 1 Glass of dry white wine.
• 500ml Pure cream
• Nutmeg
• Chives for garnish

Method

1. Peel the carrot, garlic (remove the green germs) and shallots, and chop roughly. Make the “bouquet garni” by tying the herbs and clove together with cooking string.
2. Rinse the chicken, put it in a large pot. Add the wine, “garniture aromatique” (carrot, garlic, shallot),  bouquet garni, cracked peppercorn. Then add water to level (just enough water to cover the chicken).
3. Bring to boil, and let simmer uncovered for 1.5 hours. Check every 15/20 minutes, making sure there is enough liquid, top up if necessary.
4. While the chicken is cooking, prepare the cauliflower (rinse in cold water, discard the stem and break or cut into large florets). Blanch in salted boiling water until soft. Cool down under cold running water, and set aside in a colander.
5. The chicken should be very soft by now. Take off the heat, and remove the bouquet garni and chicken carefully from the pot. Then shred the chicken meat and set aside.
6. Bring back to boil the poaching stock, add the cream and the cauliflower. Bring back to boil and simmer for 5 minutes, then take off the heat. Using a stick blender, mix till there is no more lumps. Add the chicken meat, and season to taste with sea salt, more cracked pepper and pinch of freshly grated nutmeg.
7. Pour the soup in warmed bowl, sprinkle with finely chopped chive and a touch of pepper from the mill.
8. Bon Appetit !