According to hubby this cauliflower soup was very delicious, unfortunately the cook didn't get to taste it as it went off before I got to it. So today I am making another batch for me to eat. I did the second soup recipe below but forgot to put the cheese in LOL so today I will not forget it.
The secret is the roasting of the ingredients.
I found 2 recipes online that looked good:
Serves 4 to 6
1 head
cauliflower
2 tablespoons extra-virgin olive oil 1
small onion, chopped
2 cloves garlic, minced 1
quart low-sodium chicken stock
1/2 cup finely grated Parmesan Salt and
freshly ground black pepper
Remove the leaves
and thick core from the cauliflower, coarsely chop, and reserve.
Heat the olive
oil in a large saucepan or soup pot over medium heat and add the onion and
garlic. Cook until softened, but not browned, about 5 minutes.
Add the
cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover,
and cook until the cauliflower is very soft and falling apart, about 15
minutes.
Remove from heat
and, using a hand held immersion blender, puree the soup, or puree in small
batches in a blender and return it to the pot.
Add the Parmesan
and stir until smooth.
Season, to taste,
with salt and black pepper. Keep warm until ready to serve.
Roast Cauliflower soup
Serves 2
The inspiration for
this soup was a combination of a roast cauliflower winter tabouli by Karen
Martini in the Sunday Life part of the Sun Herald (who has a new
cookbook out…am dying to get it) and Jane & Jeremy Strode’s cauliflower
soup from Two’s Cooking.
I like to use a mix of chicken stock and
water so you still get to taste the cauliflower. For a vego option use
vegetable stock or all water and skip the anchovy.
500g cauliflower,
broken into large florets and stems sliced
2T olive oil
1 brown onion, diced
1 clove garlic, smashed
1 red chilli, finely diced
2
anchovy fillets, chopped
500mL chicken stock
500mL water
freshly grated parmesan cheese to serve
your very best extra virgin olive oil, to serve
Preheat oven to 200oC. Place cauliflower on
an oven tray. Drizzle with 1T olive oil and season with s&p and roast for
approx 25mins until golden on the edges.
Meanwhile, heat oil in a large saucepan and
cook onion covered over a low heat until onion is soft but not brown. Add
garlic, chilli, and anchovy and cook for a couple of minutes. Add stock
and water and bring to a simmer.
When
cauliflower is ready add to the soup and simmer, covered for an additional 10 mins or until
cauliflower is well cooked through. Puree with a stick blender or in batches in
a food processor. Season with s&p and divide between two warmed soup bowl.
Grate over a generous heap of cheese and drizzle sparingly with extra virgin
oil.
