Monday, 3 November 2014

Cauliflower soup

Are you preparing a boiled or steamed cauliflower?
Well, do not throw away the leaves and the harder parts, make a soup with that!
Of course you can use the whole cauliflower with great results!
Very easy to prepare, it takes about 30/45 minutes to get ready,  it is tasty and warming in this cold winter and very cheap to make.
A light comfort food you can offer to your guests as well, if you garnish it in the right way!

Ingredients for 4:

About 400 grs / 1 lb. cauliflower and its leftovers (leaves, stem, broken pieces)
200 grs / 1/2 lb potatoes, peeled and cut into pieces
½ liter/ one pint vegetable stock
½ leek or 2 shallots, finely chopped
3 spoons of olive oil
Salt to taste

Serve with
-  Croutons or
-  A thin slice of bacon for each cup 

How to:

    1)      Wash the cauliflower very well and cut the leftovers into small pieces (discard any tough or damaged parts)

   2)      Peel and cut the potatoes in pieces

   3)      Slice the leak or the shallot very finely, warm up the oil in a pan and let it cook over a medium heat until soft and golden

  4) Put the vegetables in the pan, let them saute for 1-2 minutes, stir well, add the stock to cover the vegetables and bring it to the boil.

5)      Put a lid on the pan, and let it cook for 20 minutes, stir well, then take the lid away and cook for an other 15-25 minutes until all the ingredients are soft. Turn off the heat.

   6)      With an immersion blender, whisk the vegetable and the stock until you obtain a thick soup.

7) Serve hot in a little bowl or cup with some freshly ground pepper, croutons, fried bread, or a slice of cooked bacon (it must be dry) cut it into 2-3 pieces or a sprinkle of grated cheese.

You may also like:
Gratinated cauliflower

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