Monday, June 14, 2010
Cauliflower soup - success!!
So I took my huge cauliflower this morning, and turned that baby into soup. I was really feeling at the start like it was going to be a huge waste of time (like most of my cooking efforts), but I was pleasantly surprised. I loved it! Yummo. Still couldn't convince the kids, although Ruby did have *some*.
If anyone else is tempted to give it a go, I'll share the recipe (for readers in Australia, the recipe is in the Donna Hay mag that's on the shelves right now)
Creamy Cauliflower Soup
1 brown onion, chopped
2 cloves garlic, chopped (I used minced garlic, heaps of it)
3 sprigs thyme (I used dried thyme)
1 bay leaf
1 and a half heads cauliflower (1.5kg), chopped (I just used my monster cauli)
500g sebago potato, peeled and chopped (I'm not up there with my potato varieties, so I just used what I had, unwashed spuds, 4 med/big ones. probably too much, I don't know, but it turned out fine)
3 cups (750ml) chicken stock
2 cups (500ml) milk
half a cup (125ml) of cream (I omitted this altogether as my cream was off, ewww)
salt and pepper to season
Melt the butter in saucepan over low heat. Add onion, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened. (you need a huge saucepan for this, btw) Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potato are tender.
When I put the cauliflower and potato into the pot I just didn't get it because there was such a huge amount of veges for such a small amount of liquid. It was looking like this.
I put the lid on and figured the veges would start to steam cook but they didn't. think I just didn't have the heat high enough so I turned it up and ta-da, the liquid bubbled up and veges mushed on down.
This picture is a bit foggy because my lens got a bit steamed up.
At this point it was smelling GOOD. Very good.
So then you just take it off the heat and whizz it up with your stick/hand-held/whatever you want to call it blender.
Season with salt and pepper.
Serve it up in baby sized bowls for the little people who probably won't eat it anyway, despite the fact that it is very yummy.
Serve up a big dish (with toast) for yourself, and then you still have plenty left for lunch tomorrow, some to take to your Mum, and some for the freezer.