Cauliflower Soup with Chorizo,Basil Oil Print

Cream of Cauliflower Soup with Basil

Serves 4


½/ 600g of Cauliflower (cut in florets)
100g onion chopped finely
100g leeks chopped finely
2 cloves garlic crushed 
50g butter
75g potato finely diced
1 litre Chicken Stock
50ml cream
50g Chorizo diced and sautéed
Basil Oil for Garnish.


  1. Sweat the onions, leeks and garlic in butter until soft but do not brown.
  2. Add the cauliflower and cook gently for 3 - 4 mins.
  3. Add the potato.
  4. Gradually add the stock, and bring to a boil.
  5. Simmer for 15 mins or until cauliflower soft.
  6. Purée the soup and adjust consistency with the cream.
  7. Season with salt and pepper.
  8. Serve hot in a warm bowl and garnish with chorizo and basil oil.
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