Cauliflower & Almond Soup Recipe. Barbara invented this many years ago at The Goat, when some serial incompetence on the part of the greengrocer, coupled with my inability to resist a bargain, left us with a huge pile of cauliflowers. The resultant piece of culinary genius was on the menu for so long that quite a few of the regulars became addicted to it.
1 large cauliflower
75 g (21⁄2 oz) butter
50 g (13⁄4 oz) flaked almonds, toasted
800 ml (28 fl oz) chicken or vegetable stock
570 ml (20 fl oz) full cream milk
salt and freshly ground pepper, to season
Chop the cauliflower florets, discarding the main stalk.
Fry the onion in butter in a frying pan over medium heat until soft. Add the cauliflower to the onion and toss quickly in the butter.
Add the stock and simmer for 15 minutes or so.
Add most of the almond flakes to the soup (saving some to garnish). Remove from the heat and liquidize or blend into a smooth mixture. (Don’t overdo it. You are looking for a bit of texture with this soup. We use one of those handheld blenders.)
Add the milk, return to the heat and bring back to simmer without letting it boil. Season with salt and plenty of freshly ground pepper.
This recipe comes from La Vie Paysanne, New Holland Publishers RRP$35.00, available from all good book retailers or online www.newhollandpublishers.com