Cauliflower and walnut soup

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.

INGREDIENTS:

  • 1 cauliflower
  • 1 onion
  • 2 bayleaves
  • a pinch of paprika
  • salt and pepper
  • 450ml stock
  • 450ml skimmed milk
  • butter
  • 50g walnut pieces

METHOD:

  • 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.