Cauliflower and potato soup
Ingredients:
1 small cauliflower
3 medium potatoes
1 large onion
3 tablespoons/ 60g butter
½ teaspoon thyme
salt and pepper
1 cup/ 250ml milk
2 ½ cups/ 625ml vegetable stock
1 egg
1/3 cup/ 85ml cream
2 slices toasted bread, cut into small pieces
chopped parsley
Method:
Cut the cauliflower into pieces, peel and dice the potatoes and chop the onion. Melt butter in a deep pan, add onion and sauté until transparent, add cauliflower, potatoes, thyme, salt and pepper, ¼ cup milk and the stock and bring to the boil. Reduce heat, cover and simmer for 18-20 minutes, until vegetables are soft, then put through a blender to puree and return to a clean pan. Bring soup back to simmering point and simmer 2-3 minutes. Beat egg in a bowl and stir in remaining milk until blended, then gradually stir into the soup and heat. Fold in cream until smooth and serve piping hot, garnished with toast pieces and sprinkled with parsley. Cooking time 35-40 minutes.
Serves 4.