Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

30-60 minutes 400 kcal or less 6 servings cauliflower chorizo christmas cream of cauliflower soup dinner party starters double cream french recipes french soups shallot shallots soup starter recipes winter

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Source

Ingredients

1 large cauliflower , cut into florets

25g butter

2 shallots , chopped

2 medium potatoes , chopped

500ml milk

500ml vegetable stock

150ml double cream

2 tbsp olive oil

12 slices chorizo

1 tbsp chopped coriander

Method

Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.

Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.

Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.