I like soup all year round, and in the winter I like it even more. The variety of consistencies of soup is also a delight, minestrone types - mixed finely chopped veg is great, but sometimes what is wanted is a smooth soup. Thanks to hand blenders these soups are very easy to make. When I can't lay my hands on a blender I have been known to scoop out some of the cooked vegetables so that I can mash them with a fork. The mashed veg then lend variety to the texture of the soup, and act as a thickener as well.
This recipe for cauliflower soup is very easy. I use leftover cooked cauliflower, but it would be worth cooking it especially for the purpose. Pureed cauliflower is very smooth indeed, velvety, like chocolate. Ok, I know that chocolate afficionados out there may be outraged, but it really does give the same pleasure when you eat it, at least from the point of view of texture. Mouth feel as it is called by some.
I am not oblivious to the fact that some people don't like cauliflower. Obviously, they are nuts. The low, slightly rooty and a little bit cabbagey flavour is wonderful, as far as I am concerned. I have converted people to cauliflower by cooking it in pieces (steam or boil) and then sauteeing in butter with plenty of black pepper and a pinch of salt. The sound as it rolls around the frying pan is great, the smell is terrific, it looks so tasty, with the little browned patches and when it comes to the taste, it is glorious. Rooty, nutty, peppery, buttery and sweet - and it hardly needs chewing.
a large bowlful of cooked cauliflower
1 clove garlic
large handful of parsley, chopped
three mugfuls of water/stock
pepper and salt
- Prepare the onion, potato and garlic - peel and chop up quite small - and cook in the water until soft
- Add the cauliflower and chopped parsley, pepper and salt (to taste, but make sure there is lots of pepper) and a pinch of nutmeg, simmer for a couple of minutes
- Blend the lot and serve