Winter is still hanging around… here is a winter warmer to keep you cosy!
1 large leek, white part only, roughly chopped
3 cloves garlic, roughly chopped
750g cauliflower, cut into florets
100g double or thickened cream
HAZELNUT SAGE BUTTER
50g (truffle) butter
50g hazelnuts, roughy chopped
10 or so sage leaves
1. In a large, heavy-based pot, heat a knob of butter and lug of oil. Add the leek and garlic and cook until softened (5-7 minutes).
2. Add the cauliflower florets and pour over boiling water to barely just cover the cauliflower. Some prefer to use stock, however I think it overpowers the soup too much so I just use the water and season with sea salt to taste.
3. Cook over a medium heat until cauliflower is softened and liquid has reduced a little (20-30 minutes). Blitz in a food processor or with a hand blender until smooth. Add the cream and stir through. If the soup is too thick, add a little extra cream. If too thin, return to heat and reduce until soup is desired consistency.
4. Just before serving, prepare the hazelnut and sage butter. Place all ingredients in a small saucepan and heat over a low heat until butter is foaming and sage begins to turn crispy.
5. Serve soup in bowls, topped with the hazelnut sage butter and if using, the extra roasted cauliflower and shavings of fresh truffle.
Source | Julia Ostro