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Cauliflower soup

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

 Cauliflower soup

  Serves 4

 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)
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This recipe first appeared in Delia's Frugal Food.


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.


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