Helen RandellCheesy cauliflower soup
October 3rd 2009 07:28
I was pretty excited when I noticed my cauliflowers were getting a head on them. However, it wasn't long after this initial spurt that the action seemed to stopped. So, I have made do with little heads of home-grown cauiflower, which are beautiful and sweet and perfect for serving alongside meats, roasting or making a gratin with.
It has meant that I haven't been able to make a large batch of cauliflower soup. Until, that is I bought some at the shops the other day at a bargain price - and a very healthy looking specimen it was too!
I made this soup on a Sunday afternoon, expecting to eat some for dinner and then also have some left over for lunches through the week. But the best laid plans... it seems the boy really appreciated a good cauliflower soup, and after his two big bowls of it about 4pm on Sunday, there wasn't heaps left to go around. I don't blame him though, it was delicious!
700g cauliflower, cut into florets
600ml milk
300ml thin cream
1 bay leaf plus other herbs if you wish (I added celery leaves for extra flavour)
50g butter
1 chopped onion
25g plain flour
200ml vegetable stock
100g blue cheese
1/2 teaspoon grated nutmeg
Place cauliflower, milk, cream, bay leaf and herbs in a large saucepan and simmer until tender, about 30 minutes.
Strain, reserving cauliflower and liquid. Wipe pan clean and return to heat and melt butter. Add onion and cook over low heat for 5 minutes. Add flour and cook for 1 minute, then add stock and reserved liquid, stirring to combine. Cook for 1-2 minutes over medium heat or until slightly thickened. Meanwhile, mash cauliflower so it is nice and smooth. If you like your soups particulalry smooth, you might want to wait until the cauliflower is back in the liquid and then use a stab mixer. Return cauliflower to pan and add cheese. Stir through to melt the cheese.
Serve.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Great to see you cooking your own stuff, it makes it so much more worthwhile.