Cauliflower Soup


Cauliflower Soup

Cauliflower Soup

Lovely beast-free soup.  Because the texture is so light and velvety and the flavour so rich this makes a great vegetarian entrée.    If you are really aggrieved at the lack of meat, add a few strips of crispy bacon when serving – it is best not to add directly to the soup though as it changes the colour and salt profile of the dish.

Cauliflower Soup1 medium-large head of cauliflower, cut into florets 

2 large potatoes, finely chopped 

45 grams butter

1 white onion, very finely diced

2 cloves of garlic, crushed

2 cups full fat milk

2 cups of vegetable stock

1 bay leaf

Generous strip of lemon zest

1 sprig of sage - whole

½ cup of cream

Pinch of cayenne pepper

Nutmeg, salt and pepper to taste

A few chives to serve and a mace blade if desired

Melt the butter in a saucepan, adding onions and garlic once the butter foams up without browning.  Add the cauliflower florets, ensuring an even coating of melted butter.  Cook for about a minute then add potato, salt, pepper and nutmeg and cover with milk, cream and stock.  Add the bay leaf and the sage stalk and simmer with a lid on over a low heat until the cauliflower is soft (about 20 minutes). 

Once cauliflower is softened, bring the soup to the boil briefly and remove the bay leaf, lemon zest and sage.  Carefully transfer to a blender or food processor, or use a stick blender to pulp the vegetables to a very smooth consistency.

Return soup to the heat and check for seasoning.  

Add chopped chivess, a dash of cayenne pepper and serve with crusty bread or Melba Toast.