| 1 large cauliflower | |
| 1.5l vegetable stock | Cut up the cauliflower and simmer it gently in the stock until just tender. I use a commercial salt-reduced stock powder made by Massel, mixed up half strength. |
| 250ml milk | Blend the cauliflower with the milk (or push the cauliflower through a moulinette). Add only enough milk to blend the cauliflower; I find I need to do it in several batches. |
| Mix the blended mixture back into the stock, warm it through, and correct the seasoning |
Serve in flattish bowls sprinkled with a little chilli oil.
For increased richness (and calories!) add butter and egg yolk. (whisk the egg yolk in a separate bowl, add some of the soup to it, then return the mixture to the pan, and heat gently stirring constantly slowly clockwise, as if for a custard)