Shallot and Mustard Soup with Tarragon

Name: Shallot and Mustard Soup with Tarragon
Yield: Serves 4
Ingredients: 25 g (1 oz) butter; 1 large onion, sliced roughly; 4 cauliflower florets, chopped roughly; 2 teaspoons Dijon mustard; 750 ml (1¼ pints) chicken stock; 250 g (8 oz) shallots, halved lengthwise; 1 tablespoon caster sugar; 2 tablespoons chopped fresh tarragon; 250 g (8 oz) shallots, halved lengthwise; 150 ml (¼ pint) double or single cream; 150 ml (¼ pint) double or single cream; Salt and black pepper; Salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Shallots are far sweeter than larger onions. My family love this soup’s mild mustardy flavour.

Ingredients

25 g (1 oz) butter
4 cauliflower florets, chopped roughly

Soup
Gluten-free

Method

Melt the butter in a large pan, add the cauliflower and onion and stir over a gentle heat for 10 minutes or until the onion is translucent and the cauliflower is tender. Whizz in a food processor with 300 ml (½ pint