I called upon this delicious soup that I’d made a while back for my first course. It’s a deliciously mild flavour, tarted up with a zing of smoky chorizo sausage. It went down a treat! give it a go, it’s lovely.
1 large cauliflower
2 medium leeks (chopped)
1 1/2 tablespoons butter
1 teaspoon fresh thyme (chopped)
1 large garlic clove (chopped)
2 tablespoons salt
1.5 litres chicken or vegetable stock
1/2 cup cream
2 tablespoons olive oil
1 chorizo sausage (thinly sliced)
1/4 cup fino sherry
Remove the leaves from the cauliflower, cut in half and separate into medium florets. Keep the stems but discard the tough centre piece and set aside. Melt the butter in a large pan over a moderate heat. Add the leeks, garlic and thyme, pepper and 1 tablespoon of salt. Fry gently for 5 minutes until soft. Add the stock, bring to a boil and then add the cauliflower. Simmer, covered for 25 minutes until very soft. Remove from the heat and in batches in a blender, blend until smooth. Return to a large pan then pour in the cream and stir. Add more salt and pepper to your taste. Reheat until hot but not boiling.
Fry the chorizo in a small pan in 1 tablespoon olive oil until crispy on both sides Drizzle with the sherry and sizzle until the alcohol burns off. Remove from the heat and serve.
Spoon the soup into bowls and add a few chorizo slices over with a little drizzle of the pan juices. Sprinkle over a little paprika if you like and you’re done!