Creamy cauliflower soup
30 min
Cauliflower makes the most divinely creamy, mild, sweet-tasting soup and looks particularly pretty sprinkled with fragrant, dark green chives.
Maggie Pannell
1 person made this
Ingredients
Serves: 4
- 1 cauliflower, cut into small florets
- 1 onion, chopped
- 100ml whipping cream, lightly whipped
- pinch of ground nutmeg
- salt and freshly ground white pepper
- snipped fresh chives to garnish
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Bring 1 litre of lightly salted water to the boil. Add the cauliflower and onion and cook for 15 minutes until tender.
- Drain, reserving the cooking water. Purée the cauliflower and onion in a blender or food processor in two batches, with 150ml of the cooking water each time.
- Pour the purée back into the saucepan with the remaining cooking water and reheat gently over a low heat. Stir in the cream, add nutmeg and season to taste. Serve garnished with chives.
COOK SMART
*You don't need a perfect cauliflower for making this soup so don't worry if the florets are slightly blemished – it's the flavour you are after. *For a garnish, scatter some finely chopped hard-boiled egg over the soup.
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