James Martin's cheese and thyme straws with curried cauliflower soup
James is in the kitchen with just a handful of ingredients to transform some humble veg into a delicious, warming soup.
Cheese and thyme straws with curried cauliflower soup
Serves: 2
Ingredients
For the cheese straws
1 x roll all butter puff pastry
1 egg, beaten
50g grated parmesan
Few sprigs thyme, leaves removed
Pinch salt
For the soup
1 small cauliflower chopped into small florets
1 tbsp curry powder
1 l full fat milk
To serve 2 tbs double cream
1 tbsp olive oil
Method
1. Preheat the oven to 200C
2. To make the straws, unroll the pastry and brush all over with beaten egg. Sprinkle over the parmesan and thyme and salt.
3. Cover the whole area with a sheet of cling film and gently roll with a rolling pin to press the topping into the pastry.
4. Meanwhile, to make the soup, pop the cauliflower florets, curry powder and milk into a pan and bring to the boil. Then simmer for 5 minutes.
5. Blitz in a food processor until smooth pour into a clean pan and warm through
6. To serve, spoon the soup into bowls, drizzle in cream and a little olive oil sit the straws alongside
Tip: Before you serve the soup, you can boil down some cauliflower florets (one whole cauliflower), blitz them in a blender, then place in a frying pan with 100g butter for 15-20 mins, and re blitz to make a puree. This is a delicious garnish to go with the soup!