Mark Hix

Cauliflower Soup

Preparation info
  • Serves

    4—6

    • Difficulty

      Easy

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is an easy, economical soup to make and the flavour is excellent. You can finish the soup in various ways: blending in some grated mature Cheddar; or as you serve the soup dropping in some nuggets of blue cheese; or sprinkling in some cooked pearl barley, raisins and pine nuts, as the Italians do.

Ingredients

  • 1 small-medium cauliflower, dark outer leaves removed
  • a good knob of butter
  • 1 medium onion

Method

Roughly chop the cauliflower and put to one side.

Melt the butter in a pan and add the onion and leek. Put the lid on and cook, without colouring, for 3—4 minutes until soft.

Add the cauliflower, vegetable stock and milk. Season, bring to the boil and lower the heat. Simmer, covered, for 35 minutes or until the cauliflower is soft. Whiz in a blender until smooth, then strain thr