Cauliflower Soup with Seared Mushrooms
Preparation: 10 minutes
Cooking: 35 minutes
2 tblspn butter
2 onions, chopped
1kg cauliflower florets, coarsely chopped
4 cups chicken stock
3/4 cup pouring cream
4 field mushrooms, thinly sliced
2 tblspn extra virgin olive oil
2 tspn thyme leaves
In a saucepan melt butter on low to moderate heat. Cook onion, stirring occasionally until soft and translucent; approx 15 minutes. Add cauliflower and stock, bring to boil. Cover, simmer for 20 minutes or until cauliflower is very soft. Cool slightly then puree until smooth. Stir in cream and season with salt and pepper. If necessary add 1-2 tblspn water to thin the soup.
Heat 2 tblspn of extra virgin olive oil in a frying pan on a high heat. Add mushrooms and cook until mushrooms are tender and browned on the outside. Season with salt and pepper and scatter through thyme leaves. Remove off heat.
In the meantime, rewarm the soup over moderate heat. Ladle into shallow bowls and garnish with mushrooms. Serve with crusty bread.