As cauliflowers are available all the year round and prices tend to fluctuate enormously, this soup is only really economical when the price is right
This recipe first appeared in Delia's Frugal Food.
| 1 largish cauliflower|
| 570ml stock (a light chicken stock or just plain water)|
| 1 bay leaf|
| 570ml semi-skimmed milk|
| 350g potatoes, peeled and chopped small|
| A squeeze of lemon juice|
| Freshly grated nutmeg |
| 1 tablespoon cream, half-fat crème fraiche or soured cream (whatever’s available)|
First separate the florets of the cauliflower from the hard stalk (this can be kept and grated for a salad).
Now you need to separate the florets themselves into very tiny pieces.
Then in a medium saucepan bring the stock and bay leaf to simmering point, throw in the little pieces of cauliflower and simmer for about 6 minutes, or until they are just cooked but still have some ‘bite’. Lift them out with a draining spoon and keep them on one side. Pour in the milk now and add the potatoes, then simmer gently without a lid until the potatoes are soft – about 10 minutes.
Next run the soup through a sieve, or liquidise it, and return it to the saucepan.
Now return the cauliflower to the saucepan and reheat gently, adding a squeeze of lemon juice, some seasoning, and a scraping of nutmeg.
Then stir in the cream just before serving.
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.