Cream of cauliflower soup with sautéed wild mushrooms | BBC Good Food


  • 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
  • 1 large potato, peeled and chopped into large chunks
  • 1 medium onion, chopped
  • 25g butter
  • 4 tbsp olive oil
  • 1.2l light chicken or vegetable stock
  • 600ml full-fat milk
  • + 2 more ingredients
    • 142ml carton double cream
    • 1-2 tbsp finely snipped chives

Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.

View full recipe at SpringPad


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