Rachel Khoo's velvety cauliflower soup

I used to have a bit of a thing against starting a meal with soup. I’d find they were often too heavy, filling you up rather than igniting the appetite. Plus, I’d end up mopping it up with scoops of baguette. Then, at some point, soups got a makeover, with pretty garnishes that weren’t just croutons, and waiters began pouring them with pride tableside. Try my cauliflower soup for a Michelin-worthy start to your next dinner party.

Velvety cauliflower soup with asparagus and Iberico garnish

Serves 4

40g butter

1 onion, peeled and finely chopped

1 fat garlic clove, peeled and

finely chopped

850g cauliflower

1 litre ham stock

½ tbsp white wine vinegar

½ tbsp extra virgin olive oil

½ tsp caster sugar

100g asparagus (ends trimmed)

200ml double cream

30g Ibérico ham, roughly torn

Zest of ½ lemon

Melt the butter in a large saucepan, then add the onion and a pinch of salt. Sweat over a medium heat for 5 minutes before adding the garlic. Cook for a further 2-3 minutes (you want the garlic to caramelise and get some colour but not burn).

Break up the cauliflower into florets and add to the pan. Pour in the stock and bring to a simmer. Cover and cook for 15-20 minutes, by which point the cauliflower should be lovely and tender.

In the meantime, prepare the garnish. Place the vinegar, oil, sugar and a pinch of sea salt in a small bowl and mix together. Use a speed peeler to create thin ribbons from the asparagus spears, setting aside the tips. Toss the ribbons and tips in the dressing.