Roast Garlic and Cauliflower Soup With Sesame Seed Butter

Roast Garlic and Cauliflower Soup With Sesame Seed Butter Recipe

A really delicious and soothing soup. Serve with warmed sourdough.

Serves 6

Ingredients

• 1 large garlic bulb
• 40g butter
• 1 onion, chopped
• 1 caulifower, cut into forets
• 1L vegetable or light chicken stock
• 75ml double cream
• Salt and freshly ground black pepper
• 2 tbsp sesame seeds

How to make

1. Preheat the oven to 200°C/Fan 180°C/ Gas 6. Cut a slice from the top of the garlic to expose the fesh. Wrap loosely in foil and bake for 1-1¼ hours until tender. As it cools, separate the cloves and squeeze the fesh into a bowl.
2. Melt 25g of the butter in a saucepan. Add the onion and fry gently for 5 minutes. Add the caulifower and stock and bring to a simmer. Cook gently for about 20 minutes until the caulifower is tender. Add the roast garlic and cook for a further 5 minutes.
3. In a food processor, blend the soup until smooth. return it to the pan, stir in the cream and season to taste.
4. Melt the remaining butter and gently fry the sesame seeds until deep golden. Ladle soup into bowls and top with seeds.

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