An extremely tasty winter soup.
Ingredients (serves 8)
- 2 Cauliflowers cut into small florets
- 1 Onion diced
- 6 Garlic cloves finely chopped
- 2 litres Chicken stock
- 300mls Pouring cream
- 3 tablespoons Olive oil
Method
- Sauté onions and garlic in the oil, then reduce heat and add cauliflower, lightly brown cauliflower stirring the whole time.
- Add chicken stock, bring to the boil then reduce heat and simmer until cauliflower is very tender.
- Allow to cool slightly then purée with a stick blender.
- Stir in cream.
Notes
Delicious served with crusty bread and butter, toasted if you wish. For more depth of flavour try adding some peeled and chopped Jerusalem artichoke with the cauliflower.
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