Soup
This soup is made by searing lamb and blending it with cauliflower into a smooth, creamy soup. With no starchy thickener, it suits a ketogenic diet. It can be carried in a thermos and served as a warm starter at picnics and barbecues.
Sear the small pieces of lamb in butter over high heat for 5 minutes, until browned on all sides.
In the same pot, sauté the chopped onion and sliced garlic for 3 minutes, then add the cauliflower pieces.
Add the chicken stock. Once it comes to a boil, cook over low heat for 20 minutes, until the cauliflower is tender.
Set aside some of the lamb for garnish. Blend the rest with the vegetables until smooth.
Return the purée to the pot. Stir in the cream, salt, black pepper and thyme, then heat over low heat for 5 more minutes. Garnish with the reserved lamb and serve.
Let the cauliflower cool slightly before blending to reduce splattering and make puréeing safer. Allergen: contains milk and milk products (butter and cream).
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