Adding the watercress at the end of cooking gives this soup a delicious, peppery bite.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
sea salt
1 medium cauliflower
1 bay leaf
½ cup white wine
5 cups chicken stock
¾ cup milk
100 grams creamy blue cheese, crumbled
2 cups packed watercress, thick stalks removed, roughly chopped
Garnish
2 tablespoons olive oil
knob of butter
reserved cauliflower florets
¼ cup sliced almonds
small handful watercress
METHOD
Heat the oil and butter in a large saucepan. Add the onion and garlic with a good pinch of salt, cover and cook until tender.
Break the cauliflower into small florets and set aside 2 cups for the garnish. Thinly slice the stems and add to the onions with the remaining cauliflower and bay leaf. Cook for ten minutes.
Add the wine and let it bubble up until most of it has evaporated. Add the stock, season and cook until the cauliflower is tender. Add the milk and bring the soup back to the boil. Take off the heat, add the cheese and stir to melt. Place a quarter of the hot soup in a food processor and add a quarter of the watercress. Process until smooth. Tip into a clean saucepan and repeat with the remaining soup and watercress. Season.
Garnish: Heat the olive oil and butter in a sauté pan. Add the cauliflower and cook over a medium high heat until golden. Drain on kitchen towels and season. Add the almonds to the pan and cook until golden. Drain on kitchen towels.
To serve: Ladle the soup into warm bowls and top with the garnish. Makes about 8 cups.
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