- 1 large cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 shallots, chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 medium potatoes, chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 500ml vegetable stock
- 150ml double cream
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 12 slices chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tbsp chopped coriander
Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.
Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.