Cauliflower Soup

Ingredients

Makes about 1 litre or 4 serves

1 medium cauliflower

500 ml water

250 ml milk (optional)

Salt

Method:

1. remove leaves from the cauliflower. cut into small pieces, including the entire stem as that is where most of the flavour is.

2. Place in a saucepan with the water and milk. Milk is optional—especially if lactose intolerant—and should be replaced with more water. Bring to the boil and simmer for 30 minutes or until the cauliflower is soft.

3. remove from the heat and let stand for 10 minutes before blending. it is best to do this with a handheld blender or benchtop blender and not a food processor which produces a less refined result.

4. Place back on the stove, bring back to the boil and season with salt to taste.

5. serve as is or with a drizzle of extra virgin olive oil.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, liquid measure, saucepan and handheld or benchtop blender.

* When using cauliflower for this soup, find one that is free from blemishes and is firm to touch.

* The amount of liquid used is a guide and should only just cover the cauliflower. Too much liquid and the soup will be too thin; it is best to have a very thick soup that can have more liquid added after it is pureed.

* The reason it is recommended the soup stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage. A well-trained cook may get away with it; however, I’ve seen some bad burns from hot soups.

* It is important to reboil the soup, especially if refrigerating leftovers or making the day before. This is because the air bubbles created when blending will hold bacteria when the soup is cooling and in some cases can make the soup ‘sour’ overnight.

* The use of onion and garlic in this soup is entirely unnecessary. The notion that all soups start with the gentle sautéing of these two ingredients is ridiculous. It may add a flavour profile that is too powerful for the main ingredient.

* For a smooth, velvety texture, bring the pureed soup back to the boil, remove from the heat and stir in 1 tablespoon butter or double cream.

* Peel and chop 2 large potatoes and add to the soup with the cauliflower. The potatoes will thicken the soup. Be sure to test the potatoes to check that they are thoroughly cooked to the point of breaking up in the soup.