A rich soup with a nutty butter from Claire Thomson.
Ingredients
- 1 large cauliflower about 1.2kg trimmed weight
- 50 g butter
- 1 large onion finely diced
- 3 garlic cloves finely chopped
- 2 bay leaves scrunched a little
- 900 ml chicken or vegetable stock or water
- 500 ml full fat milk
- 50 g parmesan freshly grated
- To garnish:
- 60 g butter
- 8 fresh sage leaves
- 50 g walnuts slightly crushed
- good bread to serve
Servings:
Instructions
- Cut the cauliflower florets from the stalk and thinly slice the stalk.Melt the butter in a pan over a moderate heat and add the onion, cooking it for 8-10 minutes until soft and translucent.
- Add the garlic, bay leaves and sliced cauliflower stalk, and cook for 4-5 minutes more to soften. Add the stock, bring up to the boil and season well to taste with salt and pepper.
- Add the cauliflower florets, reduce the heat to simmer and cook with a lid on for about 20-25 minutes, stirring from time to time, until the cauliflower is tender.
- Add the milk, remove the bay leaves and blend until completely smooth- like liquid velvet. Check the seasoning, adding more salt and freshly ground black pepper as necessary. Warm through and stir through the Parmesan.
- To make the sage and walnut butter to garnish, add the butter to a small pan over a moderate heat, add the walnuts and sage leaves, and cook until brown sediments begin to appear in the bottom of the pan.
- Keep stirring often, you want the sediments to turn toffee-brown, the sage leaves to crisp and the walnuts to begin just to colour a little.Remove the pan from the heat and serve the butter, sage and walnuts spooned over the soup.
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