Time
35 Minutes
Difficulty
Ingredients
For 6 people 
- 2 Cloves garlic (crushed)
- 1 liter(s) water
- 1 Large leek (rinsed and thickly sliced into rings)
- 1 liter(s) of good quality vegetable or chicken stock
- 2 Knobs of Butter
- 1 Bouquet garni
- 2 large Sebago potatoes, peeled and cubed
- 2 tablespoon(s) Olive Oil
- 1 pinch(es) Salt and Pepper
- 1 cauliflower head, rinsed, stem removed and cut into florets
- 1 Punnet Flowerdale Farm Sage and Thyme Croutons
- 0.5 cup(s) pouring cream
Method
- Heat half the butter and oil in a large saucepan over a medium to high heat. Add leek and garlic. Cook, stirring for a few minutes until the leek is soft but not brown. Add cauliflower and potato. Cook, stirring for a further 5 minutes.
- Add stock, water and bouquet garni to the saucepan. Cover and bring to boil. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are soft. Remove bouquet garni and blend soup with a hand-held bar mixer until smooth and creamy. Stir in cream and season to liking with salt and pepper.
- In a clean pan, heat remaining oil and butter until sizzling, being careful not to burn the butter. Fry sage leaves in batches for 10 seconds until crispy and drain on paper towel.
- Serve soup in bowls topped with crispy sage leaves and Flowerdale Farm Sage and Thyme Croutons.
