Cauliflower and Walnut Cream
|Onion||1 Medium, chopped|
|Chicken stock/Vegetable stock||3⁄4 Pint (450 Milliliter)|
|Skimmed milk||3⁄4 Pint (450 Milliliter)|
|Walnuts||45 Milliliter (3 Tablespoon)|
1. Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan.
2. Bring to the boil, cover and simmer for about 15 minutes, or until soft. Add the milk and walnuts, then puree in a food processor until smooth.
3. Season the soup to taste, then bring to the boil. Serve sprinkled with paprika and chopped walnuts.