This is one of Gordon Ramsay’s recipes with a slight adjustment! Instead of using mushrooms I used onions and garlic croutons.
You will need
1 large cauliflower chopped
1 large potato , peeled and chopped into large chunks
1 medium onion , chopped
4 tbsp olive oil
1,2l light chicken or vegetable stock
600ml full-fat milk
142ml carton double cream
1 small onion chopped and fried to crisp (or read-made crispy onions)
Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
Blend everything in a food processor or blender, in batches. Stir in the rest of the cream.
Sprinkle over the crispy onions, add a few croutons and swirl with cream.
We had a crisp white wine to accompany the soup – Carte Noire from Bérail Laragrde, Luc Sur Orbieu