Its nice and bright but very cold today. Soup weather. I bought a couple of lovely cauliflowers at the weekend with the intention of making cauliflower soup. I find this quite a comforting soup, hubby enjoys this soup too, but preferably with a goodly amount of stilton mixed into his.
This is a good wintery basic soup. You can add cream or milk, or just keep to the chicken stock, a grating of nutmeg goes very well with cauliflower, or just pepper. You can fry onions until their crispy and top it with those or some wild mushrooms would be equally delicious, or maybe crispy bacon. Of course you can add stilton, a classic dish or another cheese that you may prefer. I’ve made it with pan fried scallops carefully placed on top which was delicious. You can make the thickness almost to a puree or make it a thinner soup more suitable to put in a flask.
Today the ingredients were,
2 large cauliflowers, stripped of leaves and cut into florets,
2 medium potatoes, peeled and diced into 1 inch chunks
1 large onion, peeled and diced.
1 oz butter
4 pints of chicken stock
salt and pepper to taste
This makes alot of soup, feel free to half it.
Slowly and gently fry the onions in the butter without colouring them, to soften and extract their sweetness from them. A very slight, edging of colouring at the end is acceptable, but this is not the time for caramalized onions. I find it can take nearly 15 minutes to get them nicely softened. Add stock, cauliflowers, potatoes, salt and pepper. Cook until tender, whiz with a blender, check seasoning then serve as you wish.