April 23, 2018


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)


  • 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.

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