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Seasonal Flower that's all flavour
Seasonal Flower that's all flavour

And now for a bowlful of cauliflower and nutmeg soup

The milky, sweet, almost nutty flavour of cauliflower is at its best from December through March when it is in season. When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Cauliflower and nutmeg soup

Ingredients

Cauliflower (with outer leaves intact): 1medium

Butter: 50 gm

Onions (roughly chopped): 2 medium

Vegetable stock: 1.5 litres

Ground almonds: 50 gm

Nutmeg (grated): half tsp

Cream: 100 ml

Fresh parsley (chopped)

Flaked almonds (toasted)

Method: Chop the cauliflower. Melt butter in the pan and sauté the onion and cauliflower in it for about 10 minutes. Add stock and boil, lower the heat and allow it to simmer.

Add ground almonds and nutmeg, cover the pan and simmer for another 15-20 minutes. Pour the mixture into the blender and add cream to it. Blend it until it becomes smooth. Sprinkle chopped parsley and toasted almonds on top before serving. Check the seasoning.

BHOLANATH JHA

Chef de Partie, Taj Connemara

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