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Ingredients

• 1 tsp Madras curry powder
• 4 tsp fine sea salt
• 1 tbsp cumin seeds, toasted
• 80 g butter
• 1 litres vegetable or chicken stock, or half-and-half stock and milk
• 800 g new seasons cauliflower, chopped
• 1 sugar cube
• 1 tsp cornflour
• 3 tbsp cold water
• 300 ml double cream
• 6 large langoustines, blanched
• 1 tbsp olive oil

Description

Serve Andrew Fairlie’s Elegant Soup As A Starter At Your Next Dinner Party

UK TV