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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