CREAM OF CAULIFLOWER SOUP WITH SPRINKLES

Cream of cauliflower soup with sprinkles image

Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles

Provided by Barney Desmazery

Time 40m

Number Of Ingredients 13

Ingredients

25g butter
1 large onion , finely chopped
1 leek , finely sliced
3 celery sticks, finely sliced
2 cauliflower , cut into florets
500ml milk
1l vegetable stock
150ml double cream
grating of nutmeg
crisp bacon bits (optional)
rough croûtons
chopped hard-boiled eggs
crumbled blue cheese

Steps:

Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother - I think this makes a difference and doesn't take much more effort, but it's certainly not essential.
To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.

Nutrition Facts : Calories 302 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.67 milligram of sodium