Our Executive Chef, Panagiotis Giakalis, with new recipes for the Spring season.
Ingredients for 4 people
1 large onion sliced
1 large cauliflower, pieces seperated
50 ml Olive oil
Sauté the onions with the olive oil in a pan. Add the cauliflower, and sautéing it together. Add the chicken stock enough to cover the ingredients and boil slowly together. Once it's cooked, place in a strong blender and add salt and pepper.