Arcadia Table

Ingredients

• 1 cauliflower, chopped
• About 500 g potatoes, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 litre chicken stock or vegetable stock
• 300 ml cream
• Olive oil or butter
• Salt and pepper, to taste

Method

1. Heat a little olive oil or butter in a large pot.
2. Add onion and garlic, then cook gently until soft and fragrant.
3. Add cauliflower and potatoes, then stir to coat with the onion and garlic.
4. Pour in the stock and bring to a gentle simmer.
5. Cook until the cauliflower and potatoes are soft.
6. Blend until smooth and creamy.
7. Stir through the cream and season with salt and pepper.
8. Serve warm with bread, herbs, cracked pepper or a little extra cream.