Arbroath Smokie and Cauliflower Soup

by Sue Lawrence

Pour into soup bowls, garnish with reserved flakes of fish and a drizzle of truffle oil.
SERVINGS    
 
6-8
PREPARATION TIME
5 MINS
COOKING TIME
35 MINS

Ingredients

1 Arbroath Smokie (skinned, boned and flaked)
50 g Butter
1 medium Onion (chopped)
1 small Potato (peeled and diced)
1 Garlic Clove (crushed)
2 medium Leeks (white part only, cut into slices)
½ a Cauliflower (450g once trimmed and diced)
1 litre Chicken Stock
275ml Whole Milk
150ml Double Cream
½ tsp English Mustard
Salt and freshly Ground Black Pepper
Truffle Oil (optional)

Arbroath Smokie and Cauliflower Soup

Instructions

Melt the butter in a heavy-based saucepan, add the onion, potato, garlic and leek and sweat over a low heat until golden. Add the cauliflower and flaked fish, (reserve a few flakes for garnishing) then pour over the stock and milk.

Bring to the boil, reduce the heat and simmer for 20-25 minutes. Liquidise the soup with the mustard until smooth then add the cream, season and reheat gently.

Pour into soup bowls, garnish with reserved flakes of fish and a drizzle of truffle oil.

Serve with crusty bread.

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