CREAMY CAULIFLOWER & CHORIZO SOUP

CREAMY CAULIFLOWER & CHORIZO SOUP

Ingredients

• 1 cauliflower (large
• 2 clove garlic
• 1 white onion ((large, 1 kg/2.2 lb))
• 3 tbsp ghee
• 1 salt (And Freshly Ground Black Pepper to taste)
• 4 cup chicken stock ((large, 1 kg/2.2 lb))
• 1 spanish chorizo ((large, 1 kg/2.2 lb))
• 1 leaf fresh rosemary ((large, 1 kg/2.2 lb))
• 1 1/2 cup crème fraîche

Instructions

1. Wash the cauliflower and cut it into small florets.
2. Peel and slice the garlic and onion.
3. Heat 2 tablespoons (30 g/1.1 oz) of the ghee in a large pot and then sautée the onion and garlic over medium heat for about 10 minutes or until lightly browned, stirring frequently.
4. Add the cauliflower florets, salt, black pepper, and the chicken stock.
5. Cover and simmer for about 15 minutes.
6. Meanwhile, finely slice or dice the chorizo and chop the rosemary.
7. Heat the remaining ghee in a separate pan and add the chorizo and rosemary.
8. Cook for about 5 minutes until the chorizo is crispy and set aside.
9. When the cauliflower is tender, remove the soup from the heat and set aside for 5 minutes.
10. Blend with a hand blender to make the soup smooth and creamy or pour into a food processor and pulse.
11. Garnish each with the crisp chorizo and rosemary and drizzle in some of the chorizo juice