Cauliflower Soup

This is a very easy and quick soup to make; it tastes great and is very impressive to serve to the table.

Basically this is a cauliflower puree, thinned out with a little stock and cream. That's it. Recipe follows.

What you'll need

1 head of cauliflower, cut into small florettes, with most of the stalk and all leaves removed

200ml pouring cream

2 cups chicken or vegetable stock

2 cups water

Salt and pepper

  

What to do

In a large pot bring the water and stock to the boil. Once boiling, add the cauliflower and cook until breaking apart (about 40 minutes). Keep the lid on. If you want a really thick soup, you can remove the lid and reduce the liquid for the last 10 minutes of cooking.

Remove from the heat and cool until just warm. Using a blender stick, blend the cauliflower until smooth. Add the cream and season with salt and pepper to taste.

Heat gently to serve. I served my soup sprinkled with some slivered almonds, crispy prosciutto pieces, fresh torn basil and crusty bread rolls. But it also goes beautifully with some crumbled goats cheese, freshly grilled scallops or prawns, some freshly chopped mint or just a sprinkle of fresh pepper.