Cooking Becomes so Easy

Spread the Word
Facebook Twitter Delicious Digg Stumbleupon

Cauliflower and Walnut Cream

Print this Recipe
Serves: 4
1 medium cauliflower
1 medium onion, roughly chopped
450ml / 3/4 pint chicken or vegetable stock
450ml / 3/4 pint skimmed milk
45ml / 3 tbsp walnut pieces
salt and ground black pepper
paprika and chopped walnuts, to garnish

Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a pan. Bring to the boil, cover and simmer for about 15 minutes until soft. Add the milk and walnut pieces, then puree in a blender or food processor until smooth.

Season the soup to taste with salt and black pepper, then reheat and bring to the boil. Serve sprinkled with a dusting of paprika and chopped walnuts.

Facebook Twitter