Ingredients: (Serves 4)
-2 Tbsp (20 g) butter or olive oil
-2 onions (200 g), sliced
-1 rib (70 g) celery, sliced
-1 small carrot (70 g), sliced
-1 sprig fresh thyme (optional)
-1 litre (approx. 4 cups) chicken stock
-1 potato (150 g), peeled & sliced
-14 oz (400 g) cauliflower, cut into florets
-50 ml (approx. 1/3 cup) milk
-1 ½ tsp salt
1.) Heat butter or oil in a large saucepan and add onion, celery, carrot and thyme. Cook over medium heat until vegetables are softened.
2.) Add stock, bring to the boil and simmer on low heat until vegetables are tender. Add potatoes and cauliflower and continue simmering until tender. Take pan off the heat and cool till lukewarm. Fish out woody thyme stalk.
3.) Puree soup using a stick blender.
-Finely chopped parsley Or sliced spring onion
-Freshly-‐ground black pepper
-Olive oil – to drizzle
-Crisp, fried julienne of leek Or crisp fried onion rings
Add milk and salt and re-‐heat to boiling point. Serve hot, garnished with chopped parsley or spring onion and a dash of black pepper. Add a little swirl of olive oil to each bowl and top
with a little crisp leek or onion.