Initially, I wasn’t sure about this soup. It looks odd, but then I caught myself having extra portions. It is even better after being frozen, it seems to enhance the walnut flavour. It is worth spending some time reducing the walnuts to a paste before adding.
- 1 cauliflower
- 1 onion
- 2 bayleaves
- a pinch of paprika
- salt and pepper
- 450ml stock
- 450ml skimmed milk
- 50g walnut pieces
- Chop the onion finely and cook slowly in butter until soft and beginning to brown.
- Chop the cauliflower into florets and boil in the stock with 2 bayleaves until tender, at least 10 minutes.
- Remove the bayleaves, add a pinch of paprika, salt and pepper, and puree the cauliflower and stock until smooth. (I used a soup wand)
- Grind the walnuts and pound to a fine paste in a pestle and mortar.
- Add the cooked onions, ground walnuts and skimmed milk to the cauliflower base, and puree again.
- Strain through a coarse sieve to remove any lumps.
- Bring the mixture back to a simmer for two minutes before serving.