More entertaining. Mid-week, so it has to be straightforward. And a cauliflower from the Sunday market determined the first course, soup, a Martin Bosley recipe I think, made the night before. An unusual soup, but I like the way the smoked salmon works with the cauliflower … I’d allow about 50 gms of smoked salmon for four servings.
So in a large pot put 1 head of cauliflower, trimmed of greenery, and sliced roughly; a small chopped onion, 500 ml milk, 250 ml chicken stock, and a bay leaf. Simmer for 30 minutes, then remove from heat and blend in a food processor until smooth. Strain through a fine sieve … this gives it a velvety consistency. Season, and serve, garnished with smoked salmon pieces and a delicate sprinkling of chopped parsley. Looks good, the colour of the soup intrigues, and the taste (pleasantly) surprises.
We followed this with Mediterranean chicken, and ended the meal with fruit … sliced, peeled oranges drizzled with Cointreau, chilled, served with whipped cream. Refreshingly simple, simply refreshing. I was pleased with my inventiveness.