Cream of Cauliflower Soup
(Serves 6-8)
This is a truly fantastic creamy smooth soup that has proved to be a huge hit with my dinner guests – even those that do not like cauliflower!
Ingredients:
2 cauliflower heads
2 large potatoes
1 large onion
2.5 pints (1.18 ltrs) chicken stock
10 fl oz (0.29 ltr) double cream
¼ tbls black or white pepper
½ tbls French mustard
½ tbls celery salt
1 glass white wine
Parsley
Preparation:
Into a large pot add the chicken stock, pepper, mustard and celery salt.
Roughly chop cauliflower heads, potatoes and add to the mix. Finely chop the onion and add to the pan. Boil for approx 40 minutes.
Allow to cool, then blitz with a blender or food processor.
Re-heat and add cream before serving, mixing thoroughly.
Garnish with a sprig of parsley.
Freezes well, but do not add cream before freezing.
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