| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Winter, Nosh |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Fresh cauliflower |
| 2 |
md |
Onions; chopped |
| 4 |
tb |
Olive oil |
| 2 |
oz |
Slightly salted butter |
| 1 |
lg |
'old' potato; finely grated (to |
|
|
; thicken the soup) |
| 2 |
pt |
Fresh chicken stock; ( a good quality |
|
|
; stock cube will do) |
| 1/2 |
pt |
Whole milk |
|
|
Sea salt and white pepper |
INSTRUCTIONS
Prepare the cauliflower by removing the outer leaves, cutting it in
half and removing the hard central stalk. Chop the florets into small
pieces. Saut. the onions gently in the olive oil and butter without
browning them. When the onions have softened, add the chopped
cauliflower, grated potato and chicken stock. Bring to the boil, then
reduce the heat and simmer for
15 minutes.
Process the soup in batches in a blender or food processor, it should
not be too fine. Then return the pureed soup to a saucepan and add
the milk and season to taste. Heat through very gently for 5 minutes
at a bare simmer to prevent the milk splitting. Allow to cool
slightly for about 5 minutes and then serve the soup with crusty
bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God makes it, we mess it”