Monday, 1 February 2010

Cauliflower soup with cheese on toast

So as I continue to spend my days wrapped in a scarf and unwilling to leave the house except for essential activities (shame going to work appears to fall into this category), the need for hearty fare for dinner persists. I would include this cauliflower soup with it's cheese on toast accompaniment in this category, as it was warming, rich and luxurious. And pretty quick to make too.

Recipe (enough for around four)

1 medium cauliflower (cut into small florets)
1 small white onion
1 medium clove garlic
1 medium potato (chopped into small cubes)
Around a pint of vegetable stock
sprig of thyme (optional)
good grating of nutmeg
small knob of butter
salt and pepper to season
single cream to finish (if you want it)

Slice the onion thinly and gently sweat it in the butter until it softens. Crush the garlic, add to the pan with the thyme (if using) and continue to cook for a few more minutes. Add in the cauliflower and potato, give everything a good stir and then pour in the vegetable stock (as with previous soups I always use Marigold bouillon powder). Simmer for around 20-30mins until the vegetables are completely soft and falling apart. Wait for it to cool a bit, fish out the thyme and then blend in the saucepan with a stick blender until it's smooth. Grate in some nutmeg, and however much salt and pepper you like. Re-heat gently and pour into bowls. Swirl in some cream if you want (it tastes quite rich even without this) and serve with cheese on toast while considering if you have actually made some sort of highly innovative, de-constructed cauliflower cheese.....

2 comments:

Joy said...

Classic, elegant, comforting, delicious!

TheFastestIndian said...

Why thank you!