Eight Bells

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Thursday, November 30, 2006

Cauliflower Soup

There is something really magic about growing your own vegetables and turning them into something like this delicious cauliflower soup. It's the kind of thing that makes people go hippy and start talking about 'going off the grid' and 'getting back to nature'. Not me though, I like my dinosaur drinking car and my sauvignon blanc and by the time the ice caps melt and we're deep in the poop I'm hoping to be long gone. I feel pretty sorry for the polar bears though, they are pretty damn cool, they would totally eat if you if they met you. The recipe below will easily serve six but it freezes well.

Cauliflower from the estate

The finished product

2 medium sized heads of cauliflower, thick stalks removed.
3 medium sized potatoes, peeled and cut up
2 litres of chicken stock (substitute vegetable stock for a vegetarian option but you may need a little more salt)
2 medium sized onions, diced
3 cloves of garlic, minced
2 tablespoons of clarified butter
1 cup of milk
1/2 a cup of water
Salt & ground white pepper

In a very large pot cook the onion and garlic in the clarified butter over a medium heat until soft. Add the water and boil for around 5 mins.
Add the milk, chopped potatoes and stock and boil for 5 mins before adding the chopped cauliflower. Boil until very soft and then remove from the heat and stand for 20-30 minutes until cool enough to whiz with your 'whizstick'.
Puree the soup with your 'whizstick' until completely smooth then taste and add white pepper and salt (only add the salt if really necessary the stock will bring a lot of salt to the dish). Serve with toast and butter and a little grated Parmesan cheese.


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