Monday, April 18, 2011
Andy’s Yummy Cream of Cauliflower Soup
1 head of cauliflower, cut into florets
½ cup of cream
1.5 litres of good chicken stock, warmed
1 potato, chopped into pieces
Cook cauliflower and potato in stock until soft, seasoning with just a little salt (be careful the stock may have salt in it) and plenty of ground white pepper
Blitz the softened vegies in the food processor until almost a puree but not quite (u don't want baby food)
Add the soup back into the pot with the cream and warm gently
To serve:
In a bowl ladle the soup and top with fresh chopped chives and chopped crispy fried bacon to garnish. Drizzle with good quality olive oil
On the side: toasted cheese sandwiches (grilled on a oiled griddle) for a lovely Autumnal lunch...
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Awwwww mate! Cream of cauliflower, one of my favourites!
ReplyDeleteYou've taken my memories back to several winters ago, when close friends of mine ran a cafe/deli in town. Throughout winter 'soup of the day' (take away too) was delicious, cream of cauliflower my favourite of course. :)
They used to serve it with sliced baguettes with melted cheese and herbs though, but your suggestion sounds equally as lovely :)
Cheers,
Chris P
Hi Chris,
ReplyDeleteyes it is getting into the time of year for deliciously creamy and warming lunches...(not to mention the red wine and dark ale)
And dishes like this are so easy to make!
Bon Appetit!
Cheers
Andy