One of my favorite flavor combinations is cauliflower and horseradish. I’ve used this combination in fritters, sauces, salads, and even a gratin. Here is a simple soup, using very few ingredients and an English barleywine. American versions tend to be very hops-forward, which can really muddy the bright flavor of the horseradish in this soup. English versions are more balanced and fruity and complement both the cauliflower and horseradish.
Active preparation time: 10 minutes
Total time: 30 minutes
Serves: 5–6
2 Tbs butter
1 cup onion, diced
2 Tbs garlic, minced
½ cup (118 ml) English barleywine
4 cup (946 ml) chicken or vegetable stock
1 head of cauliflower, cut into florets
¾ cup (177 ml) cream
1 Tbs (15 ml) prepared horseradish
1 tsp dill weed
Salt
Olive oil to garnish