Cauliflower Soup with Chorizo

I called upon this delicious soup that I’d made a while back for my first course. It’s a deliciously mild flavour, tarted up with a zing of smoky chorizo sausage. It went down a treat! give it a go, it’s lovely.

RECIPE:

INGREDIENTS:
1 large cauliflower
2 medium leeks (chopped)
1 1/2 tablespoons butter
1 teaspoon fresh thyme (chopped)
1 large garlic clove (chopped)
2 tablespoons salt
1.5 litres chicken or vegetable stock
1/2 cup cream

Chorizo topping:
2 tablespoons olive oil
1 chorizo sausage (thinly sliced)
1/4 cup fino sherry

DIRECTIONS:
Remove the leaves from the cauliflower, cut in half and separate into medium florets. Keep the stems but discard the tough centre piece and set aside. Melt the butter in a large pan over a moderate heat. Add the leeks, garlic and thyme, pepper and 1 tablespoon of salt. Fry gently for 5 minutes until soft. Add the stock, bring to a boil and then add the cauliflower. Simmer, covered for 25 minutes until very soft. Remove from the heat and in batches in a blender, blend until smooth. Return to a large pan then pour in the cream and stir. Add more salt and pepper to your taste. Reheat until hot but not boiling.

Fry the chorizo in a small pan in 1 tablespoon olive oil until crispy on both sides Drizzle with the sherry and sizzle until the alcohol burns off. Remove from the heat and serve.

SERVING:
Spoon the soup into bowls and add a few chorizo slices over with a little drizzle of the pan juices. Sprinkle over a little paprika if you like and you’re done!

NEXT: Beef Carpaccio with Capers & Truffles

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