Cauliflower and spring onion soup
A thick vegetable soup, the green onion
tops providing an appealing garnish.
No herbs, spices or stock are required - the flavour of the cauliflower
and the onions is more than enough.
Serve 4 to 6
Preparation time: 10 minutes
Cooking time: 10 minutes
1 bunch spring onions (about 8 to 10),
2 Tbsp butter
1 large potato, peeled and diced
1 large cauliflower, chopped (including
1.2 L (2 pints) water
Salt and black pepper
250 mL (9 fl oz) milk, or more
Reserve the green tops of the spring
onions. Chop the white part and add to the butter in a pan and cook
slowly for 5 minutes, until the onions are softened.
Stir in the potato and cauliflower, cover
and cook over a low heat for a further 5 minutes, shaking the pan from
time to time.
Add the water with the salt and pepper
and bring to the boil. Cover the pan, then simmer for 20 minutes.
Remove from the heat and allow the soup
to cool slightly then puree until smooth. Return to the stove and add
the milk, thinning the soup to the required consistency. Reheat gently,
seasoning to taste.
Finely chop the reserved green onion tops
and stir into the soup just before serving.