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Good afternoon | 18th March 2010
Arbroath Smokie and Cauliflower Soup
| 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) |
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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