In this edition of Chef’s corner with Gareth Johns, we find out about his classic cauliflower soup.
Ingredients
1kg Cauliflower trimmings/stems, chopped
1 large onion, diced
1 large potato, diced/grated
50g Welsh Butter (or oil)
Halen Mon Sea Salt
Pepper
Pinch of cinnamon
1 ½ l stock or water
Sweat onion and potato in the butter and cinnamon until softened. Add cauliflower and cover with stock/water. Simmer until done, then liquidise until smooth (shouldn’t need passing) taste and adjust seasoning accordingly. Serve in warm bowls with plenty of crusty bread. Garnish with a swirl of Welsh cream or yogurt, and a few chopped chives or leek greens. Enjoy
Photo by Jennifer Schmidt on Unsplash