Ok, I know it's technically still the height of summer but it's turned awfully chilly again this last week and I think soup is in order. Truth be told though, I always think soup is in order.
So here's a quick recipe for cauliflower, porcini mushroom and sage soup.
Ingredients
So here's a quick recipe for cauliflower, porcini mushroom and sage soup.
Ingredients
Knob of butter
Splash of olive oil
1 white onion - chopped
2 cloves of garlic - minced
1/2 tsp fennel seeds
1 medium head of cauliflower - roughly chopped
1 large potato - roughly chopped
30g dried porcini mushrooms
Chicken/Veg stock to cover
500ml whole milk
Handful of fresh sage
Method
Melt butter over a medium-high heat and add splash of oil to prevent catching
Saute onion and garlic with fennel seeds until translucent
Add cauliflower, potato and mushrooms and toss to cover with oil
Continue to saute for a few minutes before covering with stock
Bring to the boil, cover, and simmer until potato is soft
Add milk and fresh sage and heat through
Blend to a smooth puree and serve with black pepper and sage leaves fried crisp in butter
Melt butter over a medium-high heat and add splash of oil to prevent catching
Saute onion and garlic with fennel seeds until translucent
Add cauliflower, potato and mushrooms and toss to cover with oil
Continue to saute for a few minutes before covering with stock
Bring to the boil, cover, and simmer until potato is soft
Add milk and fresh sage and heat through
Blend to a smooth puree and serve with black pepper and sage leaves fried crisp in butter
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