Tuesday, 10 May 2011

Cauliflower and parmeggian soup


Cauliflower, vegetable stock, white onion, parmigiano, potato

Serving suggestion

Crusty bread, a chive flower and a drizzle of cream
1) Peel a small potato and finely dice it along with half a califlower and half a white onion. Add to 1 pint of vegetable stock and cook on the hob for 20 minutes.

2) Separate the vegetables from the liquid using a colander and puree the vegetables thoroughly in a blender, adding a little of the liquid at a time until the desired consistency is reached.

3) Add salt, black pepper and grated parmeggian to taste, and serve.
I'm very into edible flowers at the moment and chive flowers with their onion flavour and scent go perfectly with this velvety dish.

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