Cauliflower and Walnut Cream

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Serves 4

• 1 medium cauliflower

• 1 medium onion, roughly chopped

• 2 cups chicken or vegetable stock

• 2 cups milk

• 3 tablespoons walnut pieces

• Salt and pepper

• Paprika and additional chopped walnuts to garnish

Trim cauliflower and break into florets. Place in a pan with onion and stock. Bring to a boil, cover, and simmer 15 minutes or until soft.

Add milk and walnuts, then puree until smooth.

Season to taste, reheat, and serve with a sprinkling of paprika and chopped walnuts.

Source: The Ultimate Soup Bible – Anne Sheasby – 2005