Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

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(17 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Serves 6
Crisp little florets and salty, spicy chorizo contrast wonderfully with this creamy cauliflower soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal323
  • fat25g
  • saturates12g
  • carbs15g
  • sugars9g
  • fibre3g
  • protein11g
  • salt0.64g

Ingredients

  • 1 large cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 shallots, chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 medium potatoes, chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 500ml vegetable stock
  • 150ml double cream
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 slices chorizo
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp chopped coriander

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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michelle-macdougall's picture
michelle-macdougall
18th Jan, 2011
5.05
Made this tonight and it was gorgeous, so easy to make, but very tasty, and looks good too, Have to say it is now one of my favourite soups.

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