Cauliflower and Walnut Cream

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Serves: 4

Ingredients:

1 medium cauliflower
1 medium onion, roughly chopped
450ml / 3/4 pint chicken or vegetable stock
450ml / 3/4 pint skimmed milk
45ml / 3 tbsp walnut pieces
salt and ground black pepper
paprika and chopped walnuts, to garnish

Method:

Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a pan. Bring to the boil, cover and simmer for about 15 minutes until soft. Add the milk and walnut pieces, then puree in a blender or food processor until smooth.

Season the soup to taste with salt and black pepper, then reheat and bring to the boil. Serve sprinkled with a dusting of paprika and chopped walnuts.

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