Woman’s Day (New Zealand)

CAULIFLOWE­R & POTATO SOUP

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SERVES 4 PREP 15 MINS COOK 15 MINS

• 40g butter

• 1 onion, sliced

• 3 potatoes, peeled, chopped, plus 1 extra, thinly sliced

• 6 cups stock

• 1 bay leaf

• 1 head cauliflowe­r, roughly chopped

• ¼ cup cream

• 2 tbsp smoked almonds, chopped, to serve

• chopped flat-leaf parsley, to serve

1 In a saucepan, melt half the butter on medium. Saute onion 4-5 mins until tender.

2 Add potatoes, stock and bay leaf. Bring to boil. Boil 5 mins.

3 Reduce heat to medium. Add cauliflowe­r. Simmer, covered, 3 mins until tender.

4 Discard bay leaf. Using a handheld stick blender or food processor, puree soup until smooth. Season to taste.

5 In a large frying pan, melt rest of butter on medium. Cook extra sliced potato 1-2 mins, each side, until golden and crisp.

6 Drizzle soup with cream. Top with almonds and parsley. Serve with crispy potato slices.

 ?? ?? $3.60 PER SERVE
$3.60 PER SERVE

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