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Creamy Cauliflower Soup

Soup | November 22, 2015 | By



1 large cauliflower, about 1.2kg

25g butter

1 tbsp olive oil

1 large potato, about 250g, peeled and roughly chopped

2 large  leeks , roughly  chopped

1.2 litres  vegetable stock

200 ml double cream

salt, pepper,


To finish:

Truffle-infused oil or any kind of olive oil, to drizzle

onion crisps or  croutons


Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and leeks, salt and pepper. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.

Pour in the stock and bring to the boil. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup ( I left a couple of  cauliflower florets for  decoration and for a chrunchiness ) using a freestanding or handheld stick blender until smooth.

Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few onion crisps on top. Serve immediately.




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Georgia Bitay