An Easy And Delicious Soup
On Friday night we ate at a Raymond Le Blanc restaurant in Teddington after a Private View at
The Landmark Art Centre Autumn Art Show. We often eat there and I am always surprised at the delicious food - often very simply cooked but always extremely tasty and good value for money.
Mr Whizz Kid raved about his cauliflower soup as though he had died and gone to heaven during the course. I have previously made this soup before at home and he hated it! I tasted his soup and realised why it was so much better than my own - it was smooth and (unhealthily) creamy. I had previously left a little texture in my recipe - not only was it not so smooth but definitely not this creamy.
So for lunch today I decided to give this simple soup another try ...
Vegetable stock cube
Pepper and Salt
Chop the cauliflower roughly using all the florets and the small inner green leaves and discarding the thick stalk and outer leaves.
Place in saucepan with the stock cube and cover with a little boiling water.
Cook until tender.
Place cooked vegetable and water in a liquidiser and blend until totally smooth.
You may need to do this in two smaller batches.
Now add double cream until desired thickness is achieved.
Season with salt and pepper.
|Liquidised to within an inch of its life|
This can be served immediately with some good bread or alternatively with fried chopped bacon crumbled on top. Mr Whizz Kid wanted both!
A really yummy lunch prepared in less than fifteen minutes - great if you like cauliflower!