1 Remove the white florets from the cauliflower, discard leaves and thick stalks. Place the florets in a saucepan with the chicken stock, water and a teaspoon of salt. Bring to the boil, then simmer for 15-20 minutes until slightly overcooked. Drain, reserving some of the cooking liquid.
2 Place the cooked cauliflower, some of the reserved cooking liquid and the truffle oil and curry powder in a liquidiser and blend for two or three minutes until completely smooth. Add more of the cooking liquid until you obtain a soup of about the consistency of pouring cream.
3 Transfer the soup to a fresh saucepan and add the double cream. Reheat gently, adjusting the seasoning when hot. Briefly deep-fry smaller cauliflower florets for garnish. Serve at once.
- Dr Chris Duckham is a GP in Tongue and Armadale, and runs the restaurant Cote du Nord, Farr Bay Inn, Sutherland
For four people as a starter, or for 12 or more as a small amuse-bouche
One medium cauliflower
200ml light chicken stock
Half a tablespoon white truffle oil
Half a heaped teaspoon of medium curry powder
75ml double cream
Fine sea salt and freshly ground black pepper
AND FOR THE WINE ...
A dry yet floral white wine will cut through the creaminess and balance the slight spice: The Chateau Fortia (£17.60)
Peachy and creamy with balanced acidity. Puerto Fino Lustau (£9.95). Fresh, nutty and tangy dry sherry. Find these wines at www.elegusto.co.uk/gp