Cream of Cauliflower soup

Ingredients

• Cauliflower, divided into florets       500
• Spring onions                                6
• Bay leaf                                        1
• Almonds, flaked                             75 gms.
• Vegetable or chicken stock             850 ml.
• Milk                                              250 ml.
• Black pepper, ground As required
• Salt As required

Preparation

• 1.Cook the cauliflower florets, spring onions, bay leaf and half of the flaked

• almonds in 550 ml of stock for 10 -15 minutes or until the cauliflower is tender.

• 2.In a baking tray toast the almonds, turning occasionally till lightly browned.

• 3.Remove bay leaf from the soup and puree soup in a blender or food processor.

• 4.Add the remaining stock to the pan and boil for 3 minutes.

• 5.Lower heat and stir in the milk.

• 6.Reheat gently without boiling and season with salt and pepper.

• 7.Serve garnished with toasted almonds.