Sunday, July 27, 2008
A pot of cauliflower soup
During the winter I like to have a pot of soup on the go and I like to use seasonal produce for the soup. A few weeks ago I went back to an old favourite, Two in the Kitchen's Pumpkin soup. Last weekend as cauliflowers were plentiful, I bought a cauliflower to make soup. Unfortunately (or fortunately depending on which way you look at it), the cauliflower got eaten before it became soup. Cauliflowers are, of course, still plentiful. So yesterday I purchased another and made soup before the cauliflower could be eaten.
This is a pretty simple soup: just butter/margerine, onion, cauliflower, stock and a few additions like ginger, garlic and coriander. As I have been longing to try my piri piri oil, I flung in a dash of that too, though the difference was not at all noticeable. Maybe I need to leave it sit for a bit longer, or it is not as strong as I expected.
1 tablespoon butter or margerine
1 whole cauliflower
2 teaspoons crushed ginger
2 cloves garlic crushed
1 dessertspoon chopped coriander
1 teaspoon piri piri oil
1 litre chicken stock
Shaved Parmesan cheese
Break up cauliflower roughly into flowerlets.
Chop the cauliflower stalk and any leaves.
Chop onion roughly.
Melt the butter/margerine in a stockpot.
Add onion and stir until soft.
Add cauliflower - all parts of it - and stir with butter and onion.
Leave to cook for a few minutes.
Add the chicken stock (or vegetable if you prefer).
Add ginger, garlic, coriander and piri piri oil.
Bring to the boil and leave to simmer until all the vegetables are tender.
Puree the soup.
Serve with some shaved Parmesan to garnish.
You could also reserve some chopped coriander for garnish. If you prefer a creamier soup, add a dollop of sour cream or Greek yoghurt when serving. So, here we can have an almost pointless meal - or it would have been if I hadn't eaten it with toast and butter ;>(
Now I need to think what to do with a whole lot of leftover rice from the butter chicken curry I made during the week. Piperies gemistes?