Makes 4 ∙ Difficulty Easy ∙ Source Jackie French
Sauté the onions, leeks and carrot in the oil till the onions are soft.
Add the stock, spuds and cauliflower. Boil till soft.
Whiz with the blender, but leave it a bit lumpy as the soup is best with just a little texture. Alternatively, just mash as much as you want to mash, concentrating most on the spud and cauliflower, as itís the mashed spud and cauliflower that makes the soup creamy.
To serve. Heat but don't boil. (Note: I boiled it to reduce the excess liquid. There was no ill effect.)
Add milk and or cream till the soup is as thin or as thick as you like. (We like a thick soup for lunch, but a thin soup is better if it's the first course of a large dinner).
June 08: This needs a bit less liquid than a more potatoey soup, as the cauli does not thicken it nearly as much. Let the liquid boil down a fair bit before processing some of the veg to thicken it. Works well with frozen cauli and also good for using up peeled stems. Herbamare is very good in this.
Soup is a very pretty colour. Serve the ceam in a jug for adding to bowl at table, so as not to dilute the colour of the soup. NOTE: Have stopped serving the cream, we like it as is.
Served it with olive, thyme, mozzarella and parmesan bread scrolls. Might be even better with something a bit less assertive, like cottage cheese rolls? Visually, the meal need more 'green bits', possibly some parsley in the bread?
Can be made with Massell chook, but real chicken stock is so much nicer, and less sweet.
2014: added rosemary and thyme to cook and parsley to finish. While fine without, the rosemary especially is very nice.
Sent from Paprika Recipe Manager