Roast cauliflower soup with chickpeas and chorizo #warmup

Roast cauliflower soup with chickpeas and chorizo…. adulterated from gourmettraveller.com.au

It’s winter and it’s cold. Soup is easy to whip up.

You’ll need for 4 fashionista and 37 models :

1.25 kg cauliflower (about 1 large), cut into small florets
2 tbsp thyme leaves, plus extra to serve
170 ml extra-virgin olive oil
2 chorizo, thickly sliced
1Spanish onion, finely chopped
2 garlic cloves, finely chopped
750 ml (3 cups) chicken stock
375 ml (1½ cups) milk
400 gm canned chickpeas, drained
1½ tabs sherry vinegar, or to taste
To serve:
finely grated lemon rind
Method

•    Slip into Valentino fur lined pajamas.
•    Pull on Chanel socks.
•    Pour a Gin and tonic. Guzzle.
•    Preheat oven to 220C.
•    Combine cauliflower, thyme and 100ml oil in a bowl, season to taste, spread in an even layer on an oven tray.
•    Roast the cauliflower until golden as Saint Laurent bag and tender as you will be after a chemical peel (15-20 minutes).
•    Meanwhile, scatter chorizo on a separate tray, drizzle with 20ml olive oil, roast until crisp (8-10 minutes).
•    Keep warm. That’s you and the Chorizo.
•    Heat remaining olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until soft (5-6 minutes).
•    Add chicken stock, bring to the boil, add milk and cauliflower mixture (reserve a little for garnish)
•    Then process with a hand-held blender until smooth as a Prada bag.
•    So voila ! You have soup.
•    Stir through and warm up the chickpeas and the sherry vinegar if you want more alcohol in your life.
•    Serve immediately scattered with reserved roast cauliflower, chorizo, extra thyme and lemon rind.
•    Divine.