Mary Berry’s Really Special Cauliflower Soup
Mary Berry's warming cauliflower soup, from her BBC 2 series Mary 90 is the perfect tasty bowl of comfort to see you through the winter months. This recipe makes 6 portions and freezes well so you can keep a batch in the freezer for a rainy day.
Introduction
We often make cauliflower soup. This recipe is a real favourite and is great for using up the offcuts, but is equally worthy of using a whole cauliflower head. We call it special because it takes what might be an inexpensive ingredient and, by blitzing to make the soup silky smooth and adding double cream, turns it into an indulgent and delicious treat. Smooth and creamy, rich and indulgent, this is perfect to serve for lunch with the Parmesan and Thyme Biscuits from Mary 90.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 750g (1lb 10oz) | cauliflower |
| 55g (2oz) | butter |
| 2 | onions, roughly chopped |
| 750ml (1¼ pints) | chicken or vegetable stock |
| 150ml (¼ pint) | pouring double cream |
| 3 tbsp | snipped chives, plus extra to garnish |
| 2 tsp | Dijon mustard |
| Little | grated nutmeg |
Method
Discard the outer leaves of the cauliflower, then roughly break up the rest, including the stalk, and cut into manageable pieces.
Place the butter in a deep saucepan over a high heat. Add the onions and fry for a few minutes. Add the cauliflower and stock, and season well with salt and ground black pepper. Cover with a lid, reduce the heat and simmer for about 20 minutes until tender, stirring occasionally.
Remove from the heat and blend using a hand-held stick blender or food processor until smooth. Return the soup to the pan over a low heat. Add the cream, chives, mustard and nutmeg and stir well.
Check the seasoning, then serve piping hot with a few chopped chives to garnish.
Mary’s Tips: Can be made up to a day ahead. Freezes well.
Reviews
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