‘This is really a comforting, creamy soup. Like a starter to some Christmas menu, you’ll only have to serve a little portion, but it's additionally a great warming dish to possess on the wintry day’
December 13, 2011 by hellomagazine.com A scrumptious soup recipe to start your Christmas lunch
Ingredients (Serves 8)- 25g/1oz butter
- 1 tablespoons of essential olive oil
- 1 large or 2 medium cauliflowers (about 1.1kg/2½lb), stalks removed and reduce florets
- 1 large potato, about 250g/9oz, peeled and roughly chopped
- 1 onion, peeled and chopped
- 1.2ltr/2pt chicken or vegetable stock
- 400ml/14fl oz dairy
- Ocean salt and freshly ground pepper
- 100ml/4fl oz double cream
- Truffle-infused oil, to drizzle For that croutons
- 2 tablespoons of essential olive oil or goose fat
- 2 slices day-old country-style bread, reduce cubes
Method
1. Heat the butter and essential olive oil inside a large saucepan then tip within the cauliflower florets, potato and onion. Cover and sweat for around ten minutes on the low heat, stirring from time to time, before the vegetables are softened although not coloured.
2. Pour within the stock and produce towards the boil. Add some milk with a few seasoning and go back to a simmer. Simmer, uncovered, for 10-fifteen minutes until all of the vegetables are soft. Add some cream and take away in the heat. Purée the soup utilizing a free-standing or hands-held blender until smooth.
3. For that croutons, heat the essential olive oil or goose fat inside a fry pan on the medium heat. Add some bread cubes and fry until golden and crisp, turning frequently. Remove having a slotted spoon and drain on kitchen paper. Sprinkle after some ocean salt.
4. Return the soup to some clean pan, look into the seasoning and reheat lightly. Ladle into warmed bowls, drizzle on the little truffle oil and scatter a couple of croutons on the top. Serve immediately.