Cauliflower soup with nuts & chorizo (Print Version)
# Ingredients:
→ For the creamy soup
01 -
1 leek
02 -
700g of cauliflower
03 -
50cl of milk
04 -
One clove of garlic
05 -
50cl of stock (vegetable or chicken)
06 -
Butter (optional)
→ For the toppings
07 -
Fresh parsley
08 -
80g of chorizo
09 -
Roasted and broken-up hazelnuts
10 -
Sea salt and freshly ground black pepper
# Instructions:
01 -
Dice up the chorizo into small cubes (put half aside for the finishing touch). Thinly slice the leek and chop the garlic.
02 -
Cook half the chorizo in a big pot until it begins to release its oils. Mix in the garlic and sliced leek. Toss in some butter if you feel it needs it.
03 -
Once the leek softens and looks translucent, add the cauliflower, broken into smaller chunks. Pour in enough milk and stock to cover it all. Let it simmer gently for around 20 to 30 minutes.
04 -
Season with salt and pepper, then blend the mixture until smooth. Adjust the texture by adding a splash of milk, cream, or more broth, depending on how you like it.
05 -
Cook the leftover chorizo pieces until slightly crisp. Roast and crush the hazelnuts. Dish up the soup, decorating each serving with chorizo bits, hazelnuts, and chopped parsley.
# Notes:
01 -
You can swap in roasted cauliflower instead—just roast it for about 5 minutes.
02 -
Feel free to tweak the soup's thickness to match your preferences.