As the nights draw in and the temperature drops, is there anything better than a nice warming bowl of soup? And if you’re looking for the perfect recipe, then is there a better go-to cook than Mary Berry?
In her book, Mary at 90, the former Great British Bake Off judge shared a delicious recipe for cauliflower soup, with the perhaps unexpected addition of two teaspoons of Dijon mustard. Introducing the recipe, Mary wrote: “We often make cauliflower soup. This recipe is a real favourite and is great for using up the offcuts, but is equally worthy of using a whole cauliflower head. We call it special because it takes what might be an inexpensive ingredient and, by blitzing to make the soup silky smooth and adding double cream, turns it into an indulgent and delicious treat.”
The recipe was later re-shared on The Happy Foodie, where it has delighted fans, with one writing: “Brilliant recipe, easy to follow and great result.”
Another added: “Very easy. Tasty. The only issue I had was that the vegetable stock cube I added made the soup quite salty, even though I omitted it in the recipe. The cream made it very luxurious. Definitely worth making.”
While a third commented: “Delicious and very easy to make. The first time I made it I stirred in a little left-over Gorgonzola at the end to give a little kick – today it’s Dolcellate. Yum.”
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This recipe serves six – just change quantities if you’re making for more or less. The soup can be made ahead of time and freezes well, according to Mary.
Start by removing the outer leaves of the cauliflower, then break the rest up, including the stalks. Chop into small, manageable pieces.
Add the butter to a saucepan and melt over a high heat. Add the onions and cook for a few minutes before adding the cauliflower and stock.
Season with salt and pepper if desired before covering with a lid. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Once tender, remove from the heat and blend until smooth (either a food processor or hand-held blender can be used). Return the soup to the pan over low heat, add the cream, chives, mustard, and nutmeg, and stir well.
Check the seasoning, adding more if necessary. Serve piping hot with a few chopped chives to garnish.
