Creamy Chicken & Cauliflower Soup
2 tbsp vegetable oil
2 chicken breast fillets, chopped
1 onion, finely chopped
1 1/2 lb cauliflower, chopped
4 cups chicken stock
1 cup milk
3 tsp chopped tarragon
sea salt and cracked black pepper
Place a saucepan over high heat. Add half the oil and the chicken and cook, stirring, for 4 minutes or until the chicken is well browned. Remove from the pan and set aside.
Add the remaining oil and the onion and cook for 3 minutes or until soft. Add the cauliflower, stock and milk, cover and cook for 10-12 minutes or until the cauliflower is tender.
Place the mixture in a food processor or blender and blend until smooth. Return to the saucepan and add the tarragon, salt, pepper and cooked chicken and cook for 4 minutes or until heated through
-Donna Hay, The Instant Cook