200g (7 oz) Frozen sweetcorn or kernels from 2 cobs
1 tsp Dijon mustard
2 generous tbsp. double cream
1 sorrel leaf – shredded (optional)
A grating of fresh nutmeg
2 Spring onions – finely sliced
Salt and freshly ground black pepper
Discard the outer leaves from the cauliflower (young tender leaves can be kept) and break the cauliflower into smallish florets.
Heat three-quarters of the butter in a large pan, watching that it does not brown.
Fry the onion and leek, if using, until transparent, then add the garlic and cauliflower florets.
Fry for 5 minutes on a medium heat, stirring all the time.
Then cover with the hot stock and simmer quite rapidly for about 15 minutes until the cauliflower is soft but not mushy. Although you are going to blend it, you want to preserve all its flavour and some of its texture.
Blend with a hand-held whisk until smooth, though with a touch of grainy texture to it.
Stir in the sweetcorn (keeping a little back for garnish), Dijon mustard, cream, salt, pepper, nutmeg and half the sorrel.
Stir well and simmer very gently for another 10 minutes or so, adding a little stock or hot water if it seems to be going too thick.
Finally transfer to a soup tureen and stir in the remaining butter.
Sprinkle over the rest of the sorrel, more grated nutmeg, the spring onions or chives, if using, and add salt and pepper for a final seasoning.