1 medium onion, finely diced.
a bunch of soup celery or 3 stalks of table celery, finely chopped.
1 tbls butter
2 tbls plain flour
1 litre of vegetable stock
1 cauliflower, chopped
300ml dried reconstituted milk (or fresh)
fat pinch of dried tarragon or small bunch of fresh.
Salt, pepper and cayenne to taste.
Soften celery and onion in butter over a low/medium heat for five minutes then add flour and stir quickly to combine.
Add a little of the stock at a time and stir until about 1/4 of the stock has been added, the remaining stock may be added in 2-3 larger quantities. Allow to cook for a few minutes until mixture has thickened slightly.
Add cauliflower, bring to the boil, reduce heat and cover. Cook until cauliflower is tender (15-20 minutes depending on size of florets).
Remove from heat and allow to cool for a few minutes before blending until smooth, add milk along with the dried tarragon and seasonings (if using fresh wait until just before serving the soup to add), bring back up to simmering point and serve.
A handful or two of grated cheddar may also be added to this soup.
Monday, 16 February 2009
Cauliflower Soup with Tarragon
Photo Courtesy of Supriya O on flickr