Cauliflower and brown rice soupServes 2
1.5 litres home-made chicken stock
1 handful chives, chopped
1 handful parsley, chopped
100g artichoke hearts, roughly chopped (optional)
Half a medium cauliflower, broken into small florets
200g rice, parboiled
Juice of one lemon
Bring the chicken stock to a simmer and add the rice. Allow to cook until the rice is tender, then add the rest of the ingredients. Season to taste with salt and serve (the cauliflower florets will cook very quickly – they should be tender by the time you’ve ladled the soup into bowls). It's very nice with a glass of Pierre Jourdan Tranquille Blush. But then I think everything is nice with a glass of Pierre Jourdan Tranquille Blush!
On a separate note, I’d like us to have a moment of silence to contemplate this ad I came across in the latest issue of a women’s magazine that shall remain nameless. Turducken? I am speechless.