Flambéed chicken with asparagus
An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes
Cream of cauliflower soup with bacon sprinkles
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
- 25g butter
- 1 large onionfinely chopped
- 1 leekfinely sliced
- 3 celerysticks, finely sliced
- 2 cauliflowercut into florets
- 500ml milk
- 1l vegetable stock
- 150ml double cream
- grating of nutmeg
Sprinkles, to serve
- crisp baconbits (optional)
- rough croûtons
- chopped hard-boiled eggs
- crumbled blue cheese
Nutrition: per serving
- kcal302
- fat21g
- saturates11g
- carbs14g
- sugars12g
- fibre5g
- protein16g
- salt0.67glow
Method
step 1
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.
step 2
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.
