Lemon-infused olive oil adds a distinctive flavour to this soup.

Ingredients

• 50 grams butter
• 1 small onion, peeled and finely chopped
• ¼ cup flour
• 1 litre chicken stock
• 500 grams cauliflower, roughly chopped
• ¼ cup cream
• 4 tablespoons lemon infused olive oil
• chopped chives to garnish

Method

1. Heat the butter in a large saucepan and cook the onion for 1-2 minutes until the onion begins to soften. Add the flour and cook, stirring, for an extra minute.
2. Gradually stir in the stock to make a smooth thin soup. Bring to the boil and add the cauliflower. Simmer gently for 15 minutes until the cauliflower is tender. Do not overcook or the cauliflower will taste horrid.
3. Sieve or puree the soup in a food processor. Return to the saucepan and add the cream. Season with salt and white pepper.
4. Serve in individual bowls garnished with 1 tablespoon lemon infused olive oil and a sprinkling of the chopped chives.