Cauliflower and fennel vichyssoise
( SERVES 2 )
Photo by Tamara West
This classic chilled French soup is ideal as a starter for summer dinners. Warren served it as part of a four-course Valentine's Day menu for two. For more recipes, see below. The heart-shaped garnish is optional, made from salad dressing.
|1||Onion, finely chopped|
|1 knob||Fresh ginger, small|
|1||Fennel bulb, large|
|1 drizzle||Olive oil|
|3 cups||Chicken stock, hot, or use vegetable stock|
|3||Bay leaves, fresh|
|1 cup||Plain yoghurt, unsweetened|
- To make the soup: Finely chop onion, garlic, ginger, cauliflower and fennel bulb. Sweat all in a little olive oil until translucent.
- Add 3 cups hot chicken or vege stock, the bay leaves and a sprig of thyme. Simmer until veges are soft. Remove from heat, remove herbs and cool.
- Blitz until smooth with the yoghurt. Season with the lemon juice and salt and pepper to taste. Chill to serve.
- Drizzle with salad dressing to make a heart-shaped garnish, if wished. Blitz until smooth the coriander or dill, the garlic, ginger, rice wine vinegar, jalapeño, salt and sugar and extra virgin olive oil. Chill.