Cauliflower Soup

five star polytunnels cauliflower winter crops Cauliflower Soup
Serves 4

1 cauliflower
Juice of half a lemon
1 litre chicken/ vegetable stock
25 g butter
1 medium onion
1 stick of celery
1 rounded Tablespoon of corn flour
1 cup of cream
Seasoning of salt and pepper
Parsley to garnish

Break off the leaves from the cauliflower and discard, and then break into florets. Put the florets into a saucepan of boiling slightly salted water, and add the lemon juice. Simmer for ten minutes until soft. Drain off the water and use some as part of the stock if liked. Save a few florets for garnish. Rub the florets through a sieve into a bowl so a puree

Peel and finely chop the onion, trim and chop the celery. Melt the butter in a saucepan; add the onion and celery, and sauté gently until they are tender, about 10 minutes. Stir in the corn flour and continue to cook gently until corn flour absorbed. Add the stock slowly, stirring again. Bring to the boil and strain so a flavoured stock left

Now add the cauliflower puree to this stock, season to your taste, and gently warm. Stir in the cream. Finally place the saved florets on the top of the soup, sprinkle with your herbs and serve

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