Ingredients

Method

For the soup:
• 6 T butter
• 2 T olive oil
• 3 leeks, chopped
• 2 cauliflower, small heads, broken into small pieces
• 3 cups chicken stock
• 1 cup Woolworths Ayrshire double-thick cream
• Sea salt and freshly ground black pepper, to taste
• 15 g thyme
• 1⁄2 lemon, juiced
• 3 T flaked almonds, toasted
For the potato puffs:
• 1 sheet Woolworths all-butter frozen puff pastry
• 100 g mozzarella, grated
• 4 slices Woolworths Cambozola, Saint Louis or Brie
• 3 potatoes, very thinly sliced

Method

Ingredients

Heat 2 T butter and the olive oil in a medium saucepan. Add the leeks and cook for 3 minutes over a medium heat.

Add the cauliflower and toss. Cook for 3 minutes, or until slightly golden brown. Add the chicken stock and simmer, covered, for 20 minutes or until the cauliflower is soft.

Blend until smooth, return to the saucepan and stir in the cream. Season to taste.

Melt the remaining butter in a pan, then add the thyme and cook gently until the butter turns golden and caramelised. Remove from the heat and add the lemon juice. Drizzle the butter and scatter the toasted almonds over the soup, and serve with the potato puffs.

To make the potato puffs, preheat the oven to 200°C. Score a 5 cm border around the edges of the pastry.

Scatter the mozzarella onto the pastry, then top with the Cambozola, St Louis or Brie. Layer over the potatoes and bake for 20 minutes, or until the pastry is puffed and golden and the cheese has melted.

Cut into pieces to serve.

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