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    Tuesday, November 14, 2006

    Cauliflower Soup

    Inspired by Anthony Worrall Thompson
    This soup has ground almonds as a thickening agent and it is really tasty

    Butter 2 tablespoons
    1 onion chopped
    1 cauliflower broken into florets
    Chicken stock
    70 gms ground almonds
    Sea salt & freshly ground black pepper

    Parsley finely chopped
    Toasted sliced almonds

    Melt butter in stock pot sauté onions till soft
    Add cauliflower mix around
    Cover with stock
    Bring to boil and simmer until cauliflower is fork tender
    Add almonds cook for about 5 minutes
    Season with nutmeg freshly ground black pepper
    Check for salt add if necessary

    Serve garnished with a swirl of cream
    Parsley and sliced almonds

    N.b. you can buy a wonderful product called Almond Accents.
    These have been seasoned and already sliced and toasted for you.
    Excellent for garnish actually they make nice little nibbles to have with drinks.
    I used the Italian Parmesan version

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