This cauliflower soup rocks! I am not stretching it – it’s a really good, quick and flavorful soup. What more is needed? Just a good mood to appreciate a yummy meal.
Perfect for lunch or for light supper. Just before serving, drizzle over the top a bit of good quality virgin olive oil – it makes all the difference to the flavor.
Eat it with a lovely crusty piece of bread and enjoy the supreme creamy texture in your mouth.
Happy cooking & eating
You will need:
1 medium cauliflower, cut into florets
2 tbsp virgin olive oil
1 large tbsp butter
1 large onion, chopped
1 shallot, chopped
1 leek, white part only, chopped
700 ml chicken stock
150 ml full fat milk
75 ml double cream (optional – I didn’t use it)
4-6 black olives, chopped or sliced, to decorate
1 tbs chopped chives or parsley, to decorate
salt & pepper
a pinch of nutmeg
Cook the cauliflower florets slowly on a low heat in slightly salted water for aprox 10 minutes. Drain well. Heat 2 tbsp of the olive oil and the butter in a pan; add the onion, shallot and leek and gently fry until tender. Pour in the stock and milk and bring to boil. Reduce the heat. Add the cauliflower and simmer for 20-25 minutes. Cool the soup a bit and then blitz it in a blender until smooth. Return to the pan, reheat slightly, add the cream, season to taste with salt, pepper and nutmeg.
Pour into soup bowls, drizzle with the remaining olive oil, sprinkle over with olives and parsley or chives.
Recipe source: one pot cooking (Aura)