Cream of cauliflower soup with sprinkles
Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles
- Prep: 15 mins
Cook: 25 mins
- Serves 8
- Easy
Ingredients
- 25g butter
- 1 large onion, finely chopped
- 1 leek, finely sliced
- 3 celery sticks, finely sliced
- 2 cauliflower, cut into florets
- 500ml milk
- 1l vegetable stock
- 150ml double cream
- grating of nutmeg
- crisp bacon bits (optional)
- rough croûtons
- chopped hard-boiled eggs
- crumbled blue cheese
Method
-
Heat the butter in a large saucepan
and add the onion, leek and celery.
Cook very gently for 10 mins until soft
but not coloured. Add the cauliflower,
milk and stock. Bring to a simmer, then
gently cook for 10-12 mins until the
cauliflower is tender. Add the cream and
bring back to the boil. Season with salt
and nutmeg, then place in a blender and
blitz until smooth. If you like, you can
sieve the soup to make it even smoother
– I think this makes a difference and
doesn’t take much more effort, but it’s
certainly not essential.
-
To serve, bring the soup to the table
in the pan with a ladle and little dishes
of all the different things you want to
serve as sprinkles. Let everyone help
themselves. I like to take little servings
of soup and scatter over something
different each time for variety.
from 999999999999 http://ift.tt/1Ocb9qm
