I believe in seasonal cooking. It’s easier, affordable and can be elegant too. So when it’s cauliflower time, I know I’ll be cooking it in many ways. I love it simply with butter and I think it’s best way for this vegetable. But why not try other ideas out?
Today simple and comfort soup. Thick, creamy – can be served as a single dish. Uncomplicated for sure.
3/4 of cauliflower (florets)
1 big potato, peeled and halved
1 leek (white part – green one is perfect for broccoli & leek soup)
3 cloves of garlic + 1 additionally
1 bay leaf
1/2 tsp of corriander seeds, crushed in the mortar
1 Tbs of fresh rosemary
1 cup of single cream (or full fat milk)
2 Tbs of olive oil
1 heaped Tbs of unsalted butter
1,5 L of water
Sea salt, freshly ground pepper
Put cauliflower and potato in the pot with water, add bay leaf & corriander seeds and start cooking. Slice garlic, leek and onion. Put olive oil in the hot pan and fry garlic for 10-15 sec. Add onion and leek, pour 1/2 cup of water in and mix gently from time to time. Veggies should be softer, but not caramelized or even gold. Do not overfried!
Put it in the pot and cook for about 30 mins. Cool down a little bit, add fresh rosemary and last clove of garlic – crushed. Take bay leaf out. Blend everything until smooth and creamy. Combine with cream, butter, salt and pepper. The more runny soup you want the more cream/milk/water you should add. Enjoy!