( SERVES 4 )
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|1 tbsp||Olive oil|
|1 clove||Garlic, crushed|
|½||Cauliflower, large, finely chopped|
|3½ cups||Chicken stock, hot|
|½ tsp||Sea salt|
Heat olive oil in a saucepan and gently cook onion and garlic until soft and fragrant, without browning, then add parsnip and continue to cook for 5 minutes.
Add cauliflower and 1 1⁄2 cups chicken stock. Cover and simmer the mixture over a medium heat for 15 minutes until the cauliflower is completely tender. Add 2 more cups of stock and sea salt, and simmer uncovered for a further 10 minutes.
Remove from heat and leave to cool for 10 minutes. Working in batches, puree to a smooth soup in the blender. Blend well, season to taste and thin the soup with more stock if needed. Reheat to serve. Serve with a drizzle of truffle or extra virgin olive oil, and freshly ground black pepper.