Wot u need
1 large cauliflower or 2 small cauliflowers
1 large onion
1 medium potato
100mls double cream
300 mls milk
600 mls chicken stock
1 tsp curry powder
three large mushrooms
Wot u do
Stick the butter in a pot and add a good glug of olive oil. Chop the onion, potato and cauliflower (into thin slices right through the florets) add the curry powder and mix. Sweat for 10 mins with the lid on until cooked but not browned (low heat). Add the stock and bring to the boil. Add the milk, boil and tase and season. Add the cream. Cover and cook off for 20 mins on low till the veg is soft.
In the meantime stick a small amount of oil in a frying pan and fry off the lardons and mushrooms till nice and crispy.
Blend the soup with a knob of butter to produce a silky soup.
Add mushroom mix to soup – check seasoning.
Add a swirl of cream and some herbs on top before serving.