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- The 10 best soup recipes | Life and style | The Guardian: "
This is Leon's winter version of the great Spanish cold summer soup of almonds and garlic called ajo blanco.
The creaminess of the almonds is backed by that of the cauliflower when it has been softened and pureed.
This should have the consistency of satin.
Serves 4-5
1 large cauliflower (about 1.5kg)
50g butter
1 large onion, thinly sliced
3 garlic cloves, chopped
1 tsp turmeric
½ tsp ground (or whole) fenugreek
½ tsp ground ginger
70g ground almonds
1 litre vegetable stock
600ml full-fat milk
To garnish
A small handful of whole almonds, skin on, slightly crushed
Lemon wedges
Salt and black pepper
1 Cut the cauliflower florets off the central trunk and very roughly chop them.
Quarter the trunk and slice that too.
2 Melt the butter in a pan, add the onion, garlic, turmeric, fenugreek, ground ginger and sliced cauliflower stalk, and cook until the onion begins to soften.
3 Stir in the ground almonds, making sure everything is well coated, then pour the stock on top.
4 Simmer for about 10 minutes, then add the cauliflower florets – the cauliflower may not all be covered at first but as it begins to cook, stir occasionally and it will all get there.
Simmer for a further 20-25 minutes, until all the cauliflower bits are very tender but not mushy – check that the stalks are soft, too.
5 Stir in the milk and blitz until completely smooth.
Top it off with some crushed whole (or flaked) almonds, and serve with a wedge of lemon on the side for a bit of last-minute freshness.
- The 10 best soup recipes | Life and style | The Guardian: "
This is Leon's winter version of the great Spanish cold summer soup of almonds and garlic called ajo blanco.
The creaminess of the almonds is backed by that of the cauliflower when it has been softened and pureed.
This should have the consistency of satin.
Serves 4-5
1 large cauliflower (about 1.5kg)
50g butter
1 large onion, thinly sliced
3 garlic cloves, chopped
1 tsp turmeric
½ tsp ground (or whole) fenugreek
½ tsp ground ginger
70g ground almonds
1 litre vegetable stock
600ml full-fat milk
To garnish
A small handful of whole almonds, skin on, slightly crushed
Lemon wedges
Salt and black pepper
1 Cut the cauliflower florets off the central trunk and very roughly chop them.
Quarter the trunk and slice that too.
2 Melt the butter in a pan, add the onion, garlic, turmeric, fenugreek, ground ginger and sliced cauliflower stalk, and cook until the onion begins to soften.
3 Stir in the ground almonds, making sure everything is well coated, then pour the stock on top.
4 Simmer for about 10 minutes, then add the cauliflower florets – the cauliflower may not all be covered at first but as it begins to cook, stir occasionally and it will all get there.
Simmer for a further 20-25 minutes, until all the cauliflower bits are very tender but not mushy – check that the stalks are soft, too.
5 Stir in the milk and blitz until completely smooth.
Top it off with some crushed whole (or flaked) almonds, and serve with a wedge of lemon on the side for a bit of last-minute freshness.
