45 minutes
Calories 250kcal


  • 1 cauliflower (large,
  • 2 cloves garlic ,
  • 1 white onion (large, 1 kg/2.2 lb)
  • 3 tablespoons ghee ,
  • 1 salt (And Freshly Ground Black Pepper to taste),
  • 4 cups 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 cups crème fraîche


  • Wash the cauliflower and cut it into small florets. Peel and slice the garlic and onion. 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. Add the cauliflower florets, salt, black pepper, and the chicken stock. Cover and simmer for about 15 minutes. Meanwhile, finely slice or dice the chorizo and chop the rosemary. Heat the remaining ghee in a separate pan and add the chorizo and rosemary. Cook for about 5 minutes until the chorizo is crispy and set aside. When the cauliflower is tender, remove the soup from the heat and set aside for 5 minutes. Blend with a hand blender to make the soup smooth and creamy or pour into a food processor and pulse. Ladle into serving bowls. Garnish each with the crisp chorizo and rosemary and drizzle in some of the chorizo juice

Originally posted 2019-02-20 18:51:47.

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