Wednesday, 15 June 2011
Cauliflower is really good and cheap at this time of year and it's great for making soup or puree.
Just chop up 1 whole cauliflower any old way, I slice it into thin bits.
Chop 2 onion and 4 cloves of garlic.
Add to the pan with a good slab of butter (remember butter is flavour) and a slug of olive oil and a good teaspoon of maldon sea salt.
Gently cook for a little while the onions are translucent and the butter and olive oil mingle with everything. Do not allow it to get brown.
Cover with as much chicken stock as to how thick you want it to become, soup or puree.
Let it cook away until the cauliflower is really tender.
Let it cool then whiz it in the blender. It blends to a really great smooth consistency.
I like it as simple as that, but you can add cream or parmesan cheese or chives or what ever you fancy.
I have added a can of white beans also to make for a thicker consistency.