One of the easiest but tastiest soups. Cream of cauliflower.
- 1-litre chicken stock
- Double cream
Sauté a chopped leek in a little butter and oil for 20 minutes. Add a cauliflower broken into florets and a litre of chicken stock then simmer until the cauliflower has cooked. Purée with a stick blender or potato masher. Adjust seasoning and add a little double cream to taste (optional). If too thick add more stock.
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