CAULIFLOWER VELOUTÉ

You can prepare the soup ahead of time, cool, cover and chill then reheat as required.

Don’t be put off by the name, a Velouté is just smooth, creamy soup. Cauliflower is not too strongly flavoured, so you can finish it with blue cheese melted on toast, Parmesan croutons or with curry oil.

1 large cauliflower, cut up

1 large baking potato, peeled and chopped

1 large onion, peeled and finely chopped

1 litre vegetable stock

600ml full-fat milk

1 small carton double cream

60g plain flour

5 tbsp olive oil

A small sprig of fresh thyme

Small bay leaf

Sea salt and white pepper

A few drops of fresh lemon juice

A generous pinch of freshly grated nutmeg

1. Heat the oil in a large saucepan and add the cauliflower, potato, and onion. Cover and cook over a low heat for about ten minutes, stirring occasionally. Add the flour and stir continuously for two minutes. Add the nutmeg, bay leaf and thyme. Pour in the stock, bring to the boil, then pour in the milk and return to a simmer. Simmer for fifteen minutes until the vegetables are soft before adding half the cream.

2. Remove from the heat. Remove the thyme and bay leaf before blending in a food processor. For an extra smooth finish, push the purée through a sieve with the back of a ladle. Reheat gently, stir in the rest of the cream, lemon juice, season to taste and serve.