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Cauliflower Soup
By
Rosie Barclay
A lovely soup to serve as a starter at a dinner party or on a cold frosty day
Preparation Time 20 mins
Cooking time 40 mins
Serves 6 - 8

Ingredients


2 tablespoons Cold Pressed Rapeseed oil
2 onions chopped
1 large cauliflower cut into florets
1 1/2 pints vegetable stock - ( I use Marigold Swiss vegetable bouillon)
1 pint of milk
Teaspoon grated nutmeg
Salt and pepper


Method


Heat oil in large saucepan, add chopped onions and cook until translucent. Add cauliflower and mix well then add the stock with 3/4pint of milk. Bring to the boil and then simmer covered for about 25 minutes. Cool slightly.

In a blender or food processor, purée the mixture in batches until it is smooth. Stir in the remaining 1/4 pint of milk. You may need to add a little more milk depending on your preferred consistency. Add salt and pepper to taste and stir in nutmeg.

Reheat in saucepan and serve in warm bowls with a sprinkle of chopped parsley.

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