The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 11

CAULIFLOWER SOUP WITH
VENISON SAUSAGE MEAT
Serves 2-3
INGREDIENTS
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1 Onion
1 tbsp olive oil
50g Organic Unsalted butter
700mls Chicken Stock
400g Cauliflower Florets
2 tsp Thyme
1 tbsp fresh Parsley, chopped
2 tbsp fresh Coriander, chopped without stalks
Sea Salt
Black Pepper
4 venison sausages (any low fat sausage is fine)
METHOD
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Add your diced onion to the pan with the olive oil and cook until soft.
Add in the stock and bring to the boil.
Add in your cauliflower, coriander, thyme and parsley and cook until the cauliflower softens.
Blend together using a main blender or handheld until smooth then season to taste with Sea
Salt and Pepper.
In a separate pan slice open your venison sausages (can use any low fat sausage) and cut the
meat into bitesize pieces. Fry in a pan with a little oil until cooked through.
Pour your soup into your serving bowls, add in a spoonful of sausage meat to each one and
garnish with olive oil + herbs.
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