Cauliflower & pea soup with roasted garlic

On a stormy, tumultuous night such as this when you know winter has definitely hit, there is nothing tastier or more appealing than a creamy, warm soup.

Cauliflower & pea soup with roasted garlic - an original recipe

1 large cauliflower, chopped roughly
1 cup peas
1 L chicken or vegetable stock
3 cloves garlic, very finely chopped or minced
200 ml thick cream
1 tablespoon butter
salt & pepper, to taste
chopped chives
grated cheese (tasty, swiss, mozzarella or gruyere)

In a large pot, bring stock, cauliflower and peas to boil. Turn to medium heat and cook for around 20 minutes.

Separately, fry garlic in some olive oil (i used truffle infused oil) until it starts to caramelise. Add to soup.


Once vegetables are soft, place in blender or food processor and whiz until smooth.

Place back in pot on low heat and add cream. Add salt and pepper to taste, and extra water if soup is a little lumpy.

Just before serving, add butter into pot and stir.


 

Serve with grated cheese, chopped chives and a dash of olive oil (all optional). Best slurped up with a soft dinner roll.

Enjoy :) xx emmsy