Wednesday, July 13, 2005

cauliflower soup

this has to be one of the easiest soups around, and one of the nicest ways to enjoy cauliflower. cheese croutons or cheese toast round this off as a light meal.

1 head of cauliflower, washed and trimmed of the green leaves
1 onion, chopped
4 rashers bacon, trimmed and chopped
1 rib celery, sliced
1 cup stock (or water, if stock is not on hand)
300mls cream
parsley, to garnish

place the cauliflower, onion, bacon, celery and stock in a pot just large enough to hold everything snugly. bring to the boil over a medium flame. reduce the heat and simmer for about 20 minutes or until the cauliflower is very tender. remove from heat and blend with a handheld blender until smooth. stir in the cream and return to the stove until heated through. sprinkle with a little parsley prior to serving.

sometimes, i add a little stock powder (less than 1/4 of a teaspoon) just to bring the flavour out, but that is purely optional.

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