Chicken & cider fricassée with parsley croûtes
Chicken cooked with tarragon and cider makes a quintessentially British, crowd-pleasing casserole
Cauliflower & apple soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 50g butter
- 4 onionsthinly sliced
- 1 ½kg cauliflower(about 2 large cauliflowers), broken up into very small florets
- 8 eating apples- 6 cored, peeled and chopped, 2 unpeeled and cut into matchsticks
- 2 vegetable stockcubes, or gluten-free alternative, crumbled
- 1 ½l milk
- 8 tbsp single cream
- olive oilfor drizzling
- a few thyme sprigsleaves picked
Nutrition: per serving
- kcal284
- fat13g
- saturates8g
- carbs27g
- sugars24g
- fibre7g
- protein15g
- salt1.1g
Method
step 1
Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.
step 2
Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.
