Serves 8-10 bowls:
50gram of butter
4 onions, choippped
1,5kilo of cauliflower (weight without leaves)
8 elstar apples or jonagold, 6 peeled and in chunks, 2 unpeeled and in matchsticks
stock cubes (chicken or vegetable for 1.5litres)
1.5l milk
125ml double cream
Olive oil to serve
Some twigs of fresh thyme
Lemon juice
Salt and white pepper
Method:
Strip off all the thyme leaves from the stalks.
Cut two apples in small matchsticks with the skin on (for color), sprinkle with lemon juice so they won’t discolor.
Put butter in a large pan and add the onions. Let them softe non a low heat, without coloring the butter and or the onions.
Meanwhile peal the other apples and cut them in chunks, cut up the cauliflowers.
When the onions are soft, add the apples and cauliflower, de milk and the stock cubes.
Bring to a boil, turn heat low and let simmer fora bout 10 minutes, until the cauliflower is cooked.
Blend soup and season to taste with salt and white pepper.
To serve ladle soup in a bowl or dish, decorate with some Apple matchsticks, sprinkle thyme leaves around the Apple and pour a line of cream and olive oil.
Tips: de soup can discolor because of the apples, sprinkle them with lemon juice (froma bottle if you like) Use white papper to keep the soup white as well (no black specks)
Add the butter and onions together so the butter doens’t heat up too much, a gentle simmer is best.
Tips: de soep kan verkleuren, dat doen de appels, giet er dan wat citroensap (uit een flesje) over. Als
Recipe adapted from BBC Good Food, photos GArdneinglady