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Cauliflower and Parsley Soup

30g (1 oz.) Butter
I Cauliflower
2 medium Onions
1 Large Bunch Flat Parsley
1 head Lettuce
1 Ltr. Chicken (or veg.) Stock- or a stock cube dissolved in water.

Have a large saucepan with a solid base and a lid which fits.

Peel and coarsely chop the onions.
Discard any damaged leaves from the Cauliflower but include as much greenery as you can, chop this roughly also.

Melt the butter on a low heat and then add the onion and the cauli to the pan.
Put on the lid and cook at the lowest possible heat for about 20 mts until soft.
Check this from time to time to make sure it doesn’t brown.

Wash the parsley and the lettuce and then chop them roughly. Include all the parsley stalks.

Add the stock to the pan and bring up to the boil.
When boiling add in the parsley and lettuce and boil together for about ten minutes.

Now liquidise this and then taste for seasoning, add salt and pepper if needed.

Reheat gently.
Eat this with some good brown bread and butter and it becomes a good lunch or supper- if you have some stock left over from the turkey carcass this is a good way to use it.

January 13, 2009 12:18 PM | 0 Comments
  Martin Dwyer
Consultant Chef