Shallot and Mustard Soup with Tarragon

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
  • 1 large onion, sliced roughly
  • 750 ml ( pints) chicken stock
  • 2 teaspoons Dijon mustard
  • 1 tablespoon caster sugar
  • 250 g (8 oz) shallots, halved lengthwise
  • 2 tablespoons chopped fresh tarragon
  • 150 ml (¼ pint) double or single cream
  • Salt and black pepper


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) stock, the mustard and sugar until smooth. Return to the pan and stir in the remaining stock. Season.

Bring to a rolling boil, then add the shallots. Cover and simmer 25-30 minutes. Stir in the tarragon and the cream, check the seasoning and serve.