Ingredients
- cauliflower 1 small/medium about 500g
- butter 25g
- rosemary 1 sprig
- sea salt flakes 1 tbsp
- cannellini beans 1 × 410g can, rinsed and drained
- double cream 4 tbsp
- olive oil
STOCK
- chicken wings or vegetable stock )
- onion 1, peeled and quartered
- garlic 2 plump cloves, peeled
- thyme 1-2 sprigs
Method
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Step 1
Put the chicken wings in a saucepan with the onion garlic, and thyme. Cover with 1 litre of cold water and bring to the boil.
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Step 2
As soon as the water starts to boil, reduce the heat, cover loosely and leave to simmer very gently for 1 hour. Every now and then, skim off any unsightly foam or fat that has risen to the surface with a large spoon.
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Step 3
Strain the stock through a fine sieve into a large jug – you’ll need 750ml.
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Step 4
Meanwhile, cut the cauliflower into small florets – you should end up with around 450g after trimming. Put the florets in a clean pan with the butter and cook it gently for about 5 minutes. Pour over the chicken stock. cover and bring to a simmer, then cook for around 12-15 minutes or until very tender – don’t be tempted to add extra water or the finished soup will be too thin.
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Step 5
Remove the leaves from the rosemary and put them in a pile on a board with the salt. Chop the salt and rosemary together until very, very fine. Set aside.
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Step 6
Blitz the soup with a stick blender until smooth then stir in the cannellini beans and double cream. Warm through gently, then season to taste with a touch of salt and some pepper – be careful with the salt, as more will be added with the rosemary. Ladle into warmed soup bowls. Sprinkle with the rosemary and salt mixture, adding a grind of pepper and scribble of olive oil.
Nutritional Information
- Kcals 280
- Fat 19.8g
- Saturates 8.9g
- Carbs 15.9g
- Fibre 5.7g
- Protein 10.7g
- Salt 3.84g
