Tuesday, May 20, 2008

Cauliflower & Walnut Soup

Cauliflower and walnut soup
serves 4


1 medium cauliflower, broken
into florets
1 onion, roughly chopped
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt milk
25g/1oz walnut pieces
salt and freshly ground
black pepper

• Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.
• Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.
• Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to scorch. Serve hot.

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