Cauliflower and Chorizo Soup

Scrummy yummy nice and thick Cauliflower soup with Chorizo is just the thing on a cold day.

Soup is so easy to make, the first time you give it a go you'll wonder why you didn't do this sooner! Don't worry if you don't like thick soup, it's easily sorted, see recipe.

Serves 2

1 Cauliflower

50g butter - unsalted

300ml whole fat milk

300ml chicken stock (I used a Knorr chicken stock cube)

A good handful of diced spicy Chorizo sausage

A small handful of flat-leaf parsley

Salt and pepper to season

Method

Melt the butter in a large skillet and fry the cauliflower florets until they start to go nice and brown in places.

Take care they don't burn by keeping it moving about.

Heat the stock and milk and add both to the cauliflower, bring to the boil then turn down to a simmer. Cook until the cauliflower is tender, but not mushy.

Season with salt and pepper to your taste. Blend the soup in a blender until it's of the consistency you like. I did mine on the thickish side.

If you want yours thinner then you can always force it through a sieve and/or add a little more milk.

Dice the chorizo into small pieces and gently fry in a hot pan until crisp and you have all the lovely orange oil coming from it.

Once that's done you can add the chopped parsley and stir fry only for a few seconds.

Pour the soup into bowls, sprinkle with the Chorizo and parsley mix and drizzle over some of the lovely orangey oil from the pan.

cauliflower,soup,chorizo

lunch,soup,

English

Yield: 2

Author: Jan Bennett

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Cauliflower and Chorizo Soup

Nice thick Cauliflower and Chorizo Soup is perfect for a cold day. You can make it thinner to suit your taste - see the recipe.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 Cauliflower
• 50g butter - unsalted
• 300ml whole fat milk
• 300ml chicken stock (I used a Knorr chicken stock cube)
• A good handful of diced spicy Chorizo sausage
• small handful of flat-leaf parsley
• salt and pepper to season

Instructions

1. Melt the butter in a large skillet and fry the cauliflower florets until they start to go nice and brown in places.
2. Take care they don't burn by keeping moving it all about.
3. Heat the stock and milk and add both to the cauliflower, bring to the boil then turn down to a simmer.
4. Cook until the cauliflower is tender, but not mushy. Season with salt and pepper to your taste. 
5. Blend the soup in a blender until it's of the consistency you like. 
6. I like mine on the thick side; if you want yours thinner then you can always force it through a sieve and/or add a little more milk.
7. Dice the chorizo into small pieces and gently fry in a hot pan until crisp and you have all the lovely orange oil coming from it.
8. Once that's done you can add the chopped parsley and stir fry only for a few seconds.
9. Pour the soup into bowls, sprinkle with the Chorizo and parsley mix and drizzle over some of the lovely orangey oil from the pan.

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