Ingredients
For
the soup:
2oz / 50g butter or margarine
1 medium cauliflower, washed and broken into florets
1 medium onion, chopped
4 ripe tomatoes, skinned and de-seeded
1tbsp
tomato purée
1½pt
Marigold Vegetable Bouillon
black pepper to taste
For
the croûtons:
1 heaped tbsp finely chopped parsley
1tbsp butter or margarine
2 slices bread with crusts removed
Method
1. Melt the butter or margarine in a pan and add the cauliflower and
onion.
2. Place over a low heat and allow the ingredients to 'sweat' for l5-20
minutes, stirring occasionally.
3. Chop the tomatoes roughly and add to the pan with the rest of the
ingredients.
4. Bring to the boil then simmer for 30 minutes.
5. Allow to cool a little before liquidising until smooth.
6. Combine the parsley and butter or margarine together and spread
over both sides of the bread.
7. Cut into cubes and Fry gently until golden brown on both sides.
8. Return the soup to the
pan and reheat gently. Serve sprinkled with the croûtons or handed
round separately.
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