Roasted Cauliflower & Ham Soup

on Fri 14 Oct

Cauliflower & Ham Soup

  • 1 Cauliflower
  • 6cloves of garlic
  • Brown onion
  • Oil
  • lardons
  • Handful of Parmesan Cheese
  • Bay Leaf
  • Salt
  • Black Peppercorns
  • 100ml White Wine
  • 100ml Chicken Stock
  • 100ml Double Cream
  • 50ml Milk
  • Thyme and Parsley

 

  1. Heat oven to 170 degrees
  2. Chop head of cauliflower mix with sliced onion and garlic(un chopped) put in baking tin and sprinkle liberally with oil, salt and pepper
  3. Roast for approx. half an hour till brown, Crush garlic to get all the moisture and taste out
  4. Fry lardons in butter until brown then deglaze pan with white wine and reduce.
  5. Add all ingredients to lardons and simmer on low heat for 20 minutes.
  6. Pour into a liquidiser and whizz (I take out most of the lardons before liquidising)
  7. Check taste and consistency add more milk if a bit thick and add more seasoning if required

 

 

 

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