Creamy cauliflower, chorizo, hazelnuts (Print Version)
# Ingredients:
→ To make the soup
01 -
1 leek
02 -
700g cauliflower
03 -
1 clove garlic
04 -
500ml milk
05 -
500ml broth (vegetable or chicken)
06 -
Optional: butter
→ For the topping
07 -
Fresh parsley
08 -
Toasted and crushed hazelnuts
09 -
80g chorizo
10 -
Salt and freshly ground black pepper
# Instructions:
01 -
Dice the chorizo into small pieces (set half of it aside for later). Slice up the leek thinly, and mince the garlic.
02 -
Heat up half the chorizo in a big pot. Toss in the sliced leek and minced garlic. Add a bit of butter if it needs it.
03 -
Once the leek looks a bit see-through, throw in pieces of cauliflower. Pour in enough of the milk and broth mix to cover everything. Let it gently simmer for about 20–30 minutes.
04 -
Season it with salt and pepper, then blend until smooth. Tweak the texture by adding more milk, cream, or broth, depending on what you prefer.
05 -
Fry up the remaining chorizo, toast and crush the hazelnuts. Serve up the soup with chorizo, hazelnuts, and fresh parsley on top.
# Notes:
01 -
You can also make this using roasted cauliflower (it takes just 5 minutes to cook).
02 -
The texture can be adjusted to match what you like.