Sufra Dayma: Cauliflower Soup By Moushira Abdel-Malek Serves 4 Ingredients: 400 gms cauliflower (cut into florets) 1 leek, white part only (chopped) 1 clove garlic (chopped) 1 potato (peeled, chopped) 1 cup chicken stock 1 cup milk 1 1/4 cups pouring cream 1 tbsp lemon juice 1 tbsp horseradish cream or dressing 1 tbsp fresh chives (snipped) Butter + oil Salt + pepper + grated nutmeg Method: Heat butter and oil in a large cooking pan. Add leek and garlic. Cook over low heat until leek is soft (do not brown). Increase heat to high. Add cauliflower, potato, stock and milk. Bring just to the boil. Reduce heat and simmer, covered, until potato and cauliflower have softened. Cool mixture slightly, then purée in a blender or food processor. Return to another pan. Add cream, lemon and horseradish. Season to taste. Reheat gently for 5 minutes. Add the chives and serve with croutons.
