BBC Food


Cauliflower and nutmeg soup

Antony Worrall Thompson
by Antony Worrall Thompson
from Saturday Kitchen
Serves 4 		Vegetarian Quick Recipe
cauliflower
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

1 medium cauliflower with outer leaves intact
50g/2oz butter
2 medium onions, roughly chopped
1.5 litres/2 pints 13fl oz vegetable stock
50g/2oz ground almonds
½ tsp grated nutmeg
100ml/3½fl oz double cream
To garnish
fresh parsley, chopped
flaked almonds, toasted

Method

1. Roughly chop the cauliflower along with the best of the green leaves.
2. Met the butter in a pan and sauté the onions and cauliflower for at least 10 minutes, or until golden brown.
3. Add the stock and bring to the boil. Reduce the heat to a simmer and add the ground almonds and nutmeg. Cover and simmer for 15-20 minutes.
4. Transfer the mixture into a blender and add the double cream. Blend until smooth.
5. Serve in warm bowls and sprinkle with chopped parsley and the flaked, toasted almonds.