Roast Cauliflower & Stichleton Soup

Soup is the saviour of these winter months. With abit  of work, it is also a good way to get to serve vegetarian food with rounded gutsy flavours.

The trick i was shown to me by Martin Lam when i worked in his  at his Battersea restaurant Ransoms Dock, was to sweat/ roast all the vegetables before adding the liquor. And merely bring the liquor to a summer for a few minutes before blitzing or passing.

INGREDIENTS 

150g brown onions, peeled

200g celery , chopped

10g garlic, peeled and sliced

125g potato, washed and cubed

20g butter

1kg cauliflower, cut into florets

20g vegetable oil

1 lt milk

1 bay leaf

75ml double cream

seasoning and watering to thin down the soup

METHOD

1. Sweat the onion, celery, garlic and potato in butter.Do over a low flame, lid on and don’t allow to colour but are soften and becoming sticky

2. Roll the cauliflower in the oil, cover in foil and roast in an oven 160c for 30min. Again, do not allow to colour.

3. Add the milk  and bay leaf to the vegetables. Bring to the boil and then add the cauliflower and cream, and bring back to the boil.

4. Pull off the boil. remove the bay leaf and pass through a potato ricer. Season with salt and pepper and thin down with water to the consistency  your require,

We serve this with small dice of stichelton ( or another English blue cheese) and croutons for abit of crunch..

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