1 tbsp olive oil
1 essential Waitrose cauliflower, chopped
1 onion, finely sliced
2 celery stalks, finely sliced
2 garlic cloves, chopped
500ml fresh chicken stock
100g toasted flaked almonds
200ml essential Waitrose whole milk
60g diced chorizo
1. Heat the oil in a large saucepan over a medium heat. Add the cauliflower, onion, celery and garlic; fry gently for 6-8 minutes, until softened. Add the stock and 250ml water and bring to the boil. Reduce the heat, cover and simmer for 25 minutes.
2. Take off the heat and stir in the almonds and milk, then blend until smooth. Season, return to the pan and bring to a gentle simmer; cover. Fry the chorizo in a pan for 3-4 minutes, until starting to crisp and release some of its oil.
3. Divide the soup between 4 bowls. Top each with a spoonful of chorizo and a drizzle of its oil; serve with crusty bread, if liked.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
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