CAU­LI­FLOWER AND ALMOND SOUP

Hampshire Life - - Festive Recipes -

SUSIE SAYS

“This pretty soup is a cross be­tween a clas­sic Span­ish ajo blanco and a cau­li­flower velouté. It only has four in­gre­di­ents and takes just ten min­utes to make, but tastes much more lux­u­ri­ous than the sum of its parts. The al­monds make it in­cred­i­bly creamy, yet re­ally clean tast­ing, al­low­ing the cau­li­flower to shine through. A fes­tive sprin­kling of pome­gran­ate seeds adds a lit­tle burst of sweet­ness and crunch.”

WINE MATCH

con­sis­tency with more of the cook­ing wa­ter (I used 1 litre in to­tal). Sea­son to taste with salt and white pep­per.

5. When you’re ready to serve, re­heat the soup un­til just start­ing to sim­mer. La­dle into bowls and sprin­kle with pome­gran­ate seeds, chopped pars­ley and the re­served toasted al­monds.

Lo­cal pro­duc­ers

Cau­li­flower – T & V Veg­etable Gar­dens, Go­dalm­ing, 07523 644245

Sour­dough – Hoxton Bake­house Southamp­ton, 02381 785542 hox­ton­bake­house.co.uk Berry Bros. & Rudd Fino by Bode­gas Emilio Lus­tau, £10.95

Our Own Se­lec­tion Fino Sherry is the per­fect Christ­mas aper­i­tif, and will work beau­ti­fully with this starter. The fa­mous house of Emilio Lus­tau has been ma­tur­ing Fino Sher­ries in Puerto de Santa María since 1869, pro­duc­ing some of the most sought-out Sher­ries in the re­gion. As you’d ex­pect from a clas­sic Fino, the wine has soft aro­mat­ics of sea air, yeast and green ap­ples – and an equally dis­tin­guished palate, which is marked by its smoky grav­i­tas and great po­ten­tial to match a wide va­ri­ety of dishes. It will part­ner Susie’s soup beau­ti­fully – es­pe­cially as it is a first-rate match with al­monds.

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