Cauliflower soup with chorizo & garlic croutons
Recipe type: Soup
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
I put these two recipes together because I felt the first one needed a bit more flavour in the soup. Mary Cadogan's recipe was the classic Potage Dubarry,
  • 2 tbsp olive oil
  • 25g butter
  • 2 cloves garlic
  • 2 shallots, chopped
  • 2 medium potatoes, chopped
  • 1 Cauliflower, cut into small florets
  • 2 garlic cloves, finely chopped
  • 500ml milk
  • 500ml chicken or vegetable stock
  • 5cm long piece of chorizo
  • 1 large slice of crusty bread
  • 150ml double cream
  • small bunch parsley, chopped
  1. Heat the butter and 1 tbsp oil in a saucepan over a medium heat. Add the shallots along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and potatoes and half the garlic, finely chopped. Give everything a good stir then pour in the milk and stock. Season and cook for 15-20 mins or until the vegetables are tender.
  2. Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread slice, then break into bite-sized pieces.
  3. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp.Tip in the bread and remaining garlic clove and cook for a minute or so until everything is nicely coated in the chorizo oils. Drain on kitchen paper and set aside.
  4. Using a stick blender, blitz the soup with double cream and season to taste. Reheat if necessary, then divide between the bowls.
  5. Mix the chopped parsley with the chorizo and croutons and sprinkle generously on the soup.
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