Mary Berry's cauliflower soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
Smooth and creamy, Mary Berry's cauliflower soup is rich and indulgent. Perfect for lunch or a light supper, especially when served with savoury biscuits or crusty bread.
Ingredients
- 750g/1lb 10oz cauliflower
- 55g/2oz unsalted butter
- 2 onions, roughly chopped
- 750ml/1¼ pints chicken or vegetable stock
- 150ml/¼ pint pouring double cream
- 3 tbsp freshly chopped chives, plus extra to garnish
- 2 tsp Dijon mustard
- pinch of grated nutmeg
- salt and freshly ground black pepper
Method
Discard the outer leaves of the cauliflower, then roughly break up the rest, including the stalk, and cut into even chunks (about 2.5cm/1in).
Put the butter in a deep saucepan over a high heat. Once melted, add the onions and fry for a few minutes.
Add the cauliflower and stock, and season with salt and freshly ground black pepper. Cover with a lid, reduce the heat and simmer for about 20 minutes, stirring occasionally, until the cauliflower is tender.
Remove from the heat and blend using a stick blender, blender or food processor until smooth.
Return the soup to the pan over a low heat. Add the cream, chives, mustard and nutmeg and stir well.
Check the seasoning, then serve piping hot with a few chopped chives to garnish.
Recipe tips
This recipe can be made up to a day ahead and it freezes well.
When cutting up the cauliflower you want all the pieces to be roughly the same size so they cook evenly.
