Cauliflower soup
- Details
- By Laurence Guy
A simple but beautiful cauliflower soup. The key is to use as much of the cauliflower as possible, as much of the flavour comes from the root rather than the flower. Start by sauteing one large onion in a knob of butter with a little vegetable oil to prevent burning. Season the onion with a pinch of salt which helps the onion to release water and stops them from caramelizing too quickly. You are after a soft mellow base for the soup. Trim and dice your cauliflower and add to the pan with a tablespoon of mustard seeds and stir regularly for about 5 minutes over a low to medium heat. At this point, add veg stock until cauli is just covered. Cover the pan and leave for a few more minutes until the cauli is tender. Take off of the heat and puree until a smooth soup is achieved. Season as required. Finish with a swirl of cream or creme fraiche.
