Shallot and Mustard Soup with Tarragon

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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


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


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