CHEF : Paul Watters

FROM : Belfast Ireland

30 years in the Hospitality Industry

Food Creator

Food Writer

Ingredients

I2 Cloves of garlic (crushed)

5 tablespoons of Rapeseed oil

Salt and lemon pepper (available in all good stores) 

1 large onion (diced) 

6 cups of chicken /vegetable stock 

1 teaspoon of dried tarragon 

1 cup of double cream 

2 large heads of Cauliflower (cut into florets. Keep a few back for garnish) 

Method

First off preheat the oven to 180 degrees. Place the Cauliflower in a large bowl and drizzle in a little of the rapeseed oil and season with salt and lemon pepper and cook in the oven for 35 minutes. Meanwhile heat the remaining rapeseed oil in a large pot add the onion and garlic and dried tarragon stirring occasionally until soft add stock and bring to the boil and simmer for 5 minutes. Stir in the Cauliflower (keep a few back for garnish) and Simmer for 10 minutes. Blend with a hand blender until smooth. Stir in the double cream and season with salt and pepper if the soup is to thick add a little water to it. Transfer to bowls and serve with a few florets and sprinkle a little lemon pepper on top and garnish with a herb of choice.