Cauliflower and fennel vichyssoise
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.
More courses in Warren's Valentine's Day menu: