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Cauliflower Soup #9

Home | Recipes | C
Nosh Winter

Ingredients:

  • 1 lg Fresh cauliflower
  • 2 md Onions; chopped
  • 4 tb Olive oil
  • 2 oz Slightly salted butter
  • 1 lg 'old' potato; finely grated (to thicken the soup)
  • 2 pt Fresh chicken stock; ( a good quality stock cube will do)
  • 1/2 pt Whole milk
  • Sea salt and white pepper

Directions:

Prepare the cauliflower by removing the outer leaves, cutting it in half and removing the hard central stalk. Chop the florets into small pieces. Saut‚ the onions gently in the olive oil and butter without browning them. When the onions have softened, add the chopped cauliflower, grated potato and chicken stock. Bring to the boil, then reduce the heat and simmer for 15 minutes.
 
Process the soup in batches in a blender or food processor, it should not be too fine. Then return the pureed soup to a saucepan and add the milk and season to taste. Heat through very gently for 5 minutes at a bare simmer to prevent the milk splitting. Allow to cool slightly for about 5 minutes and then serve the soup with crusty bread.
 
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