Black Garlic & Hazelnut Bisque
A silky, umami-forward bisque infused with roasted cauliflower, black garlic, toasted hazelnuts, and a whisper of rosemary. Finished with a drizzle of brown butter and a parmesan crisp, this soup is rich, savory, and absolutely smashing. It’s a showstopper — equal parts sophisticated, nourishing, and unforgettable.
Servings 4 people
Calories 210kcal
Ingredients
For the Bisque
- 1 small head cauliflower chopped (400 g)
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp white pepper
- 1 shallot finely chopped
- 4 cloves black garlic not raw garlic; fermented
- 1 cup toasted hazelnuts skins rubbed off
- 3 cups low-sodium vegetable or chicken broth
- ½ cup full-fat coconut milk or heavy cream
- ¼ tsp fresh rosemary minced
- ½ tsp white miso paste optional, for depth
- 1 tbsp collagen peptides or unflavored protein optional for body
- ½ tsp konjac powder for silkiness
Finishing
- 1 tbsp butter or ghee, browned
- Fresh grated parmesan or parmesan crisp
- Microgreens or shaved hazelnuts for garnish
Instructions
Roast Cauliflower
- Preheat oven to 400°F (convection 375°F). Toss cauliflower with olive oil, salt, and white pepper. Roast on a parchment-lined tray for 25–30 minutes until golden at the edges.
Toast Hazelnuts
- In a dry skillet, toast hazelnuts until fragrant (3–5 minutes). Remove skins by rubbing in a towel if needed. Reserve a few for garnish.
Build the Flavor Base
- In a medium soup pot, sauté shallot in a touch of oil until translucent. Add black garlic and rosemary, and cook 1–2 minutes until aromatic.
Blend
- To a high-speed blender, add: roasted cauliflower, sautéed base, toasted hazelnuts, broth, coconut milk, miso (if using), and collagen. Blend until completely smooth and velvety.
Simmer & Thicken
- Return soup to the pot. Whisk in konjac and simmer gently for 10 minutes until it thickens and flavors marry.
Brown Butter Finish
- In a small pan, heat butter until golden and nutty. Drizzle over plated soup.
Plating Suggestion
- Ladle soup into shallow white bowls. Top with a parmesan crisp or a few shaved hazelnuts, microgreens, and a swirl of browned butter. Serve with Golden Dolci almond parmesan toast for contrast.
Notes
📦 Storage & Finishing
Refrigerated: 4–5 days
Frozen: Best up to 1 month (blend again after reheating for smoothness)
Reheat: Gently over low heat; whisk to restore texture
