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Cress
and Cauliflower Soup
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| Delicious,
unusual and satisfying, this Cress and Cauliflower
Soup is a great starter for a dinner party
or served in big bowls with heaps of crusty
bread, it makes a meal all on its own. The
recipe below uses chicken stock but you need
only substitute vegetable stock to make this
a vegetarian dish. |
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Serves 6
1
bunch of watercress, roughly chopped
2tbsps vegetable oil
1 onion, peeled and chopped
1 cauliflower, chopped
1 1/4 pints of tasty chicken (or vegetable
stock)
Salt and pepper
4 tbsps single cream
- Heat the oil in a saucepan, pop in the
chopped onion and cress, cover and cook slowly
for 10 minutes or so until the onion has
softened.
- Add the cauliflower, salt and pepper.
- Bring to the boil, cover and simmer gently
for 20 minutes.
- Cool, then transfer soup into a food processor
and blend to a smooth texture.
- Return to the pan and heat through.
- Serve with a touch of green cress on top
and lovely hot, crusty bread.
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