Instructions

Method

Using Ultrablade
Place garlic cloves and Leek in  bowl and blitz on Speed 12 for 20 secs

Scrape Down

Add Butter and Oil  to bowl and sauté on Auto Programme Slow Cook at 130degrees for 4minutes

Chop Cauliflower up

Add cauliflower florets , water and stock

Then launch Soup P1 for 35 minutes.

When finished Stir in the cream and the mustard and cook at Speed 4 on 100 degrees for a minute
If wanting extra smooth Blitz Speed 12 for 30 secs

In a small pan add a teaspoon of Oil and saute until crispy a few slices of Prosciutto – drain on paper towel
Crumble the cooked prosciutto and some Feta cheese on the top
Serve with Ciabatta bread ! Recipe HERE 

Creamy Rockpool Cauliflower Soup With A Twist !

Ingredients
2-3 Garlic cloves
1 Large Leek White part
30g olive oil
20g butter
700g Cauliflower Florets chopped
950g Water
30g Chicken Stock Paste ( Recipe HERE )
50 g Cream
20g Dijon Mustard
Prosciutto
Feta

Method

Using Ultrablade
Place garlic cloves and Leek in  bowl and blitz on Speed 12 for 20 secs
Scrape Down
Add Butter and Oil  to bowl and sauté on Auto Programme Slow Cook at 130degrees for 4minutes
Chop Cauliflower up then Add cauliflower florets , water and stock
Then launch Soup P1 for 35 minutes.

When finished Stir in the cream and the mustard and cook at Speed 4 on 100 degrees for a minute
If wanting extra smooth Blitz Speed 12 for 30 secs
In a small pan add a teaspoon of Oil and saute until crispy a few slices of Prosciutto – drain on paper towel
Crumble the cooked prosciutto and some Feta cheese on the top

Serve with Ciabatta bread ! Recipe HERE