Cauliflower soup

This is very economical, very easy and very quick.  A great recipe.  It's again courtesy of Justin Aubrey at the Perseverance in Marylebone.

I have seen it suggested in a book that this soup be topped with pine nuts, raisins, parmesan and olive oil.  I've never actually tried that.  It is lovely with a grinding of pepper and some good bread and cheese on the side.

Cauliflower soup
Makes 4-6 portions

1 cauliflower
40g butter
1 large onion
Liquid to cover - half milk, half water
1 bay leaf

Slice the onion finely.  Melt the butter in a large saucepan and soften the onion well, seasoning with salt, without colouring.

Peel the leaves off the cauliflower, quarter it vertically and wash in cold water.  Vaguely slice the most woody stem parts off each quarter then cut the remaining florets - some stem is ok - into golf ball size pieces.

Add the florets to the pan, cover with the liquids, add the bay leaf and bring to a simmer.  Cook for 15 minutes or until the cauliflower is well done.

Remove the bay leaf and blend thoroughly.  If doing in a blender then give each batch a good minute.

Finally 'pass' by pouring the soup into a seive over a bowl and rubbing around in circles with the bottom of a ladel (easy).  Taste for salt of course.