Sunday, July 20, 2014

Recipe: Cauliflower Soup

I pretty much eat everything. I'm not the hugest fan of pork, but I still eat it and have been enjoying it more recently. I don't love aniseed but then again I liked the fennel I cooked the other day. So pretty much, I will eat whatever arrives in front of me.

S on the other hand has a reasonable list of stuff he doesn't like. I consider food to be one of life's great pleasures, so I don't cook things he doesn't like which is simple except when it is stuff that I really do like. Seafood is easy - I eat it out. Mushrooms, well I sneak those in disguised under sauce or as a quick side for just me. But cauliflower, that one is hard.  You can't disguise cauliflower, it isn't really something you go out for and eating an entire head on my own is a tough ask. But when I have a cauliflower craving there is one way that I can use up head in a way that I find completely satisfying and that I don't have to subject S to - soup.

I think cauliflower soup is one of winter's great comfort foods. Thick, hearty and warming, it is the perfect lunch for a cold, grey day and we have had plenty of those recently. My version uses beef stock and herbs for a richer flavour that I find very satisfying. When I'm feeling flash I will pan fry some breadcrumbs and parsley in a little butter till golden brown and sizzling hot to top the soup with, but you know it is just as good, straight from the pot or as I mostly enjoy it, freshly heated from the microwave at my desk at work.

We are on a real soup kick at the moment. Which soups have you been enjoying?

Cauliflower Soup

olive oil
1 leek, white part thinly sliced
2 cloves of garlic diced
2 sticks of celery, diced
2 medium carrots, diced
head of cauliflower cut into florets
2 sprigs thyme
1 bay leaf
beef stock (about 4 cups)

Heat a tablespoon of olive oil in a large pot over a medium/high heat. Add the leek and saute until soft and fragrant. Add the garlic and cook for another few minutes until everything smells great but hasn't coloured too much.

Add in the celery and carrots, continue to saute for a few minutes till nice and hot then add the cauliflower, thyme, bay leaf and stock. Add as much extra water as you need until everything is just covered by liquid.

Bring to the boil, then simmer for around 30-40 minutes giving the occasional stir. When ready the cauliflower should be be soft enough to smush apart with a spoon. Remove the thyme and bay leaf.

Either allow to cool and blend in a normal blender or use a stick blender to blend the soup into thick, smooth puree.


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