Soups & stews
Cauliflower soup
A quick and delicious vegetarian way to make the most of this often maligned vegetable. You could whiz it up, but the chunks of cauliflower give it a nice texture. This is great as a starter, or as a main with warm, crusty bread.
Ingredients
- 1 onion, chopped
- 1 tbsp oil
- 30g butter
- 1 cauliflower, divided into small florets
- 150ml milk
- truffle oil (optional)
Method
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Step 1
Gently fry the onion in the oil and butter until soft. Add the cauliflower florets, mix well then add the milk. Cover and simmer until tender. Whizz to a purée in a food processor.
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Step 2
At this point you can serve it as a soup: return to the pan, thin with a little more milk, season to taste and serve each bowlful with some truffle oil (optional) drizzled on top, or you can serve the purée as a base for a piece of roasted white fish, surrounded by cooked Puy lentils.