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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.
Course Fine-Dining Entree, Soup, Starter
Cuisine Gourmet, Modern European
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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