Cream of Cauliflower Soup
This Cream of Cauliflower Soup is pure comfort in a bowl. The added sherry, nutmeg flavoured cream, and crispy, cheese-smothered sourdough toast take it to the next level! Perfect for frosty days!
Ingredients
Soup
- 25g butter
- 1 small cauliflower, shredded
- 500ml milk
- 50ml sherry
- 100ml double cream
- Salt and pepper
To serve
- 150ml double cream, whipped with fresh nutmeg
- 15ml herb oil
- A few toasted almonds
- Roasted cauliflower leaves
- 4 slices sourdough
- 150g Cheddar cheese grated
Method
- Place the cauliflower in a pan, cover in milk and bring to the boil, then simmer for 4 to 5 minutes.
- Add the cream and sherry to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
- Toast the bread in olive oil cover in cheese and grill until hot and bubbly.
- To serve, spoon into bowls, drizzle with oil and dot with cream and almonds leaves.
Ingredients
Soup
- 25g butter
- 1 small cauliflower, shredded
- 500ml milk
- 50ml sherry
- 100ml double cream
- Salt and pepper
To serve
- 150ml double cream, whipped with fresh nutmeg
- 15ml herb oil
- A few toasted almonds
- Roasted cauliflower leaves
- 4 slices sourdough
- 150g Cheddar cheese grated
Method
- Place the cauliflower in a pan, cover in milk and bring to the boil, then simmer for 4 to 5 minutes.
- Add the cream and sherry to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
- Toast the bread in olive oil cover in cheese and grill until hot and bubbly.
- To serve, spoon into bowls, drizzle with oil and dot with cream and almonds leaves.
