CAULIFLOWER SOUP

June 8, 2012 Alison Lambert

This is one of those surprising soups, especially when you think of the main ingredient – cauliflower! The final product is velvety smooth, creamy, nourishing and economical on the pocket.

serves 4

1 large cauliflower (about 1kg), stalks discarded and florets chopped

1 large potato, peeled and chopped into large chunks

1 medium onion, chopped

1 ½ tsp curry powder

25g butter

4 Tbsp olive oil

1 litre light chicken or vegetable stock

600ml milk

100ml cream (optional, but highly recommended)

Method

Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle add the curry powder then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.

Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.

Blend everything in a food processor or blender, in batches. If you would like it extra creamy, pass it through a fine sieve.

Always reheat your soup before consuming. Serve in warm bowls or large cups (I like a few finely cut chives on top and a generous grind of pepper).