POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Ingredients:
Large cauliflower - 1 (cut into florets)
Butter - 25 gms
Shallots - 2 (chopped)
Potatoes - 2 (chopped)
Milk - 500 ml
Vegetable stock - 500 ml
Double cream - 150 ml
Olive oil - 2 tbsp
Chorizo - 12 slices
Coriander  - 1 tbsp (chopped)

Method:

• Set aside two handfuls of small cauliflower florets.
• Heat the butter in a large pan, add the shallots and gently fry until soft but not brown.
• Add the cauliflower, potatoes, milk and stock.
• Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 minutes until the vegetables are tender.
• Puree until smooth either with a stick blender or in a food processor.
• Return to the pan and add the cream.
• Warm through and add more seasoning if necessary.
• Heat the oil in a pan,add the reserved cauliflower florets and fry until brown and starting to soften.
• Add a splash of water, cover and cook for a further 1-2 minutes until just tender.
• Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
• Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.