CAULIFLOWER AND ALMOND SOUP
“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.”
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.
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.