Ok guys because the weather in Ireland is quite bizzare at the moment (Flooding around Dublin region, see video below) and Winter is slowly creeping in this recipe is perfect to keep you warm indoors. The inspiration of the recipe comes from a tapas dish we sold on the previous menu in DESEO @ Gleneagles. I hope you try it and more importantly enjoy!
2 Heads of Cauliflower 2 Chillies 1 Lemon & Zest 1 Onion, chopped 1 Carrot, chopped Half celery stick, chopped Half leek, chopped 1.2 L (2 pints) vegetable stock / water Salt & Pepper Bouquet garni Butter Cream
Roughly chop the mirepoix (carrots, onion, leek, celery) into small pieces. Cut the Cauliflower into florets. If you like a bit of spice to your soup you can add chillies with the seeds intact or remove if preferred.
Meanwhile, heat butter in a large pan, add the onion, leek, celery and carrot and cook gently until soften. Add the florets of cauliflower, 1/2 can of chickpeas, juice and zest of a lemon, bouquet garni and stock/water, bring to simmer, cover the pan and cook 25 minutes
Cool slightly before pureeing the soup, add cream and season to taste. Add the remaining chickpeas, as they add a nice bite to the soup.
Serve the soup in warm bowls. Garnish with coriander and drizzle lemon infused olive oil.
Here’s a video of what the weather was like in Dublin 24-10-11