Egg NogAugust 18, 2016
Chicken Tikka MasalaOctober 12, 2016
A great warmer for when it gets cold and windy out, this soup is also very easy and quick to make!
- 4 tbsp oil
- 1 onion, finely chopped
- 1 tbsp mild curry powder
- 600g cauliflower, stalk removed, florets roughly chopped
- 500ml milk
- 500ml vegetable stock
- 1 tbsp white wine vinegar
- Pinch sea salt flakes
- 4 free-range eggs
- 2 slices white bread, cut into cubes
- Freshly ground black pepper
- Squeeze of lemon juice
- 1 tbsp chopped fresh coriander or parsley leaves, to garnish
- Heat 1 tablespoon of the oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes.
- Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender.
- Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering.
- Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water.
- Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed.
- Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside.
- When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.
- When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout.
- Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil.