This classic chilled French soup is ideal as a starter for summer dinners. Warren served it as part of a four-course Valentine's Day menu for two. For more recipes, see below. The heart-shaped garnish is optional, made from salad dressing.
Ingredients
| 1 | Onion, finely chopped |
| 3 cloves | Garlic |
| 1 knob | Fresh ginger, small |
| ¼ | Cauliflower (Main) |
| 1 | Fennel bulb, large (Main) |
| 1 drizzle | Olive oil |
| 3 cups | Chicken stock, hot, or use vegetable stock |
| 3 | Bay leaves, fresh |
| 1 sprig | Thyme |
| 1 cup | Plain yoghurt, unsweetened |
| 1 | Lemon, juiced |
Garnish (optional)
| 1 handful | Coriander, or use dill |
| 2 cloves | Garlic, peeled |
| 1 knob | Fresh ginger, small |
| 1 Tbsp | Rice wine vinegar |
| 1 | Jalapeno chilli, pickled |
| 1 tsp | Salt |
| 1 tsp | Sugar |
| ¼ cup | Extra virgin olive oil |
Directions
- To make the soup: Finely chop onion, garlic, ginger, cauliflower and fennel bulb. Sweat all in a little olive oil until translucent.
- Add 3 cups hot chicken or vege stock, the bay leaves and a sprig of thyme. Simmer until veges are soft. Remove from heat, remove herbs and cool.
- Blitz until smooth with the yoghurt. Season with the lemon juice and salt and pepper to taste. Chill to serve.
- Drizzle with salad dressing to make a heart-shaped garnish, if wished. Blitz until smooth the coriander or dill, the garlic, ginger, rice wine vinegar, jalapeño, salt and sugar and extra virgin olive oil. Chill.