Thursday, 23 March 2017

Cauliflower Soup.

1 large onion, finely chopped
2 sticks of celery, finely chopped
1 medium potato, chopped up into small pieces
1 medium head of cauliflower, broken into florets or make rice
Stock, 1 litre
Salt and Pepper to taste
1 Parmesan rind (vital for flavor)

Sweat the onions, celery and potatoes until they are all soft, about 5 minutes.
Add the stock and cauliflower and boil for about 10-15 minutes.
Remove the Parmesan rind.
Puree with a soup blender, leaving a few pieces of soft cauliflower to give it a nice texture
Serve hot with a bit of grated cheese and a few croutons if desired.
OR garnish with:
panko breadcrumbs+fresh chives or wild or bear's garlic - is in season now !

PS Add the turmeric for beautiful golden broth.

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