recipes / vegetables

Cauliflower and Parsnip Soup

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This silky smooth soup is the definition of delightful. It has subtle creamy flavours, crispy rich black pudding and it is cheap as chips to make. It’s a great meal to prepare if you have lots of people to feed and want to fill everyone up, or go mini and serve individual amuse bouches in espresso cups at a cocktail party.

Being from England, where the weather is inclement at best, soup was a staple – throughout the year! I hope this scrummy little number will soon become a weekly regular in your repertoire too.

See this dish as part of a MEAL PLAN

Prep time: 30 minutes

Serves: 4

Ingredients:

1 Parsnip

1 brown onion

1/2 cauliflower

500ml milk

2 slices black pudding

1 bay leaf

1 litre water

oil for frying

salt and pepper

Method.

Roughly chop the onion, peeled parsnip and cauliflower and place them in a large saucepan that has been heating over a medium heat with a glug of oil in it. Fry together for 2-3 minutes. Season well with salt and black pepper before covering with a litre of water and placing the lid on. Simmer on a medium heat for 15 minutes or until a knife goes through the vegetables easily and with no resistance.

In a separate pan heat 500ml of milk with a bay leaf until it begins to gently bubble. Strain the vegetables* and add the milk. Whizz together using a stick blender until it has a smooth, reasonably thick viscosity.

To fry the black pudding heat a little oil in a pan on a medium-high heat. You will want to fry it for 1-2 minutes on each side until the little grains are toasty and golden and the pudding itself has a crispy charred shell. Crumble over the soup and serve with hot buttered toast.

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Delicious additions:

A little garlic

A drizzle of truffle oil for the decadent amongst you

Sour cream and chives

Bacon

Serving suggestions:

A crisp cold glass of Pinot Grigio

A light watercress salad and pate on toast

*Keep the vegetable water and freeze it as vegetable stock.

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