Fr Alex's Recipes for this week
For the kitchen
Cauliflower and Chestnut Soup
INGREDIENTS
- ½ tbsp olive oil , plus a drizzle to serve
- 1 large onion , finely chopped
- 1 large cauliflower (about 600g/ 1lb 5oz), cut into florets
- 250ml milk
- 850ml vegetable stock
- 150ml double cream
- 200g pack vacuum-packed chestnuts , roughly chopped
- 25g grated parmesan
- or vegetarian alternative, to serve
Method
STEP 1
Heat the oil in a large saucepan and add the onion.
Cook over a gentle heat for 8-10 mins until the onion softens.
Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
STEP 2
Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth.
Taste and add more seasoning, if you like.
To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.
For the bar
A Mary Berry Zinger
What You’ll Need:
- 300ml/10fl oz cranberry juice
- 150ml/5fl oz bitter lemon
- 2 tbsp brandy
- 1 lime, halved and sliced
- mint leaves, to garnish
What To Do:
Mix the cranberry juice, bitter lemon and brandy together in a large jug and pour over ice into glasses of your choice. Garnish with lime and mint and serve straight away.