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    Creamy Cauliflower Soup

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    Creamy Cauliflower Soup

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 1 medium cauliflower
    • 30g butter
    • 450ml chicken stock
    • 284ml carton double cream
    • 1 bay leaf
    • 100ml milk
    • Salt and freshly ground black pepper
    • Juice of ½ lemon
    • Small bunch of chives, finely chopped, plus extra for garnish


    1. Cut the cauliflower into small florets, discarding the thickest stalks, and wash thoroughly.
    2. Melt the butter in a saucepan over a medium-low heat. Add the cauliflower florets, cover and gently sweat for 10 minutes or until they begin to soften. Do not let them colour. Add the stock, cream and bay leaf and bring up to the boil. Cover and simmer gently for 30 minutes, then remove the bay leaf and purée the cauliflower mixture. If necessary, thin with the milk. Season to taste.
    3. When you are ready to serve, reheat the soup, then add the lemon juice and chives, and ladle into warmed bowls. Garnish with a few uncut chives.

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