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Cauliflower and nutmeg soup
Recipe description
This creamy cauliflower soup is flavoured with ground almonds and nutmeg giving a slightly sweet taste. It is delicious served with fresh crusty bread and butter on a cold winter's night. If you prefer to serve a low-fat version of this soup, try using single cream or a low-fat cream instead of the double cream.
Serves: 6-8 persons
Prep time: 30 mins
Cooking time: 35 mins
Total time: 1hr 5 mins
Ingredients
- 1 medium cauliflower
- 1½ litres (2.6 pints) of vegetable stock
- 3½oz (100g) of double cream
- 2oz (55g) of butter
- 2oz (55g) of ground almonds
- 2 chopped onions
- 1 tsp of grated nutmeg
- salt and pepper
Recipe instructions
- Chop the cauliflower into pieces along with a few of the better outer green leaves.
- Melt the butter in a large saucepan.
- Add the chopped onions and the cauliflower and green leaves and fry gently for about 10 minutes or until the onions are soft.
- Pour in the vegetable stock and bring to the boil.
- Stir in the ground almonds and the nutmeg, then reduce the heat, cover the pan and simmer for 20 minutes.
- Remove the pan from the heat and allow to cool slightly. When cool, place all of the mixture into the blender and blend until the mixture is smooth and there are no large chunks of vegetable.
- Pour in the cream, blend and then transfer back to the saucepan.
- Check the seasoning and add salt and pepper if necessary.
- Reheat the soup and serve hot with crusty bread.
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