Name: Potage Dubarry with crisp chorizo (Creamy cauliflower soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: French
Ingredients: 1 large cauliflower cut into florets; 25g butter; 2 shallots chopped; 2 medium potatoes chopped; 500ml milk; 500ml vegetable stock; 150ml double cream; 2 tbsp olive oil; 12 slices chorizo; 1 tbsp chopped coriander

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Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

Mary Cadogan

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Serves 6

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.9 out of 5.22 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 large cauliflower

cut into florets
25g butter
2 shallots

chopped
2 medium potatoes

chopped
500ml milk
500ml vegetable stock
150ml double cream
2 tbsp olive oil
12 slices chorizo
1 tbsp chopped coriander

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Nutrition: per serving

kcal323
fat25g
saturates12g
carbs15g
sugars9g
fibre3g
protein11g
salt0.64g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.9 out of 5.22 ratings

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