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Ingredients
- onion 1, chopped
- leek 1, sliced
- celery 3 sticks, sliced
- cauliflower 2 heads
- milk 500ml
- vegetable stock 1litre
- double cream 150ml
- nutmeg to season, grated
Method
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Step 1
Heat a knob of butter in a large saucepan and add 1 chopped onion, 1 sliced leek and 3 sliced celery sticks. Cook for 10 minutes until soft but not coloured.
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Step 2
Add the florets from 2 cauliflower heads, 500ml milk and 1 litre vegetable stock. Bring to a simmer and cook until tender. Add 150ml double cream and bring to the boil. Season with salt and grated nutmeg then blend until smooth.
