Good golly it’s cauliOctober 23, 2010
I have shared my love of cauliflower with you not so long ago, but last week I discovered a new way to express my undying adoration, in the form of cauliflower soup.
After the pickled pear sensation that came via Skye Gyngell’s book to accompany her cauli soup, I decided to follow her lead. Ms G, as is her wont, does a funky glam makeover of a basic cauliflower soup, adding gorgonzola and creme fraiche and the relish. Looks amazing and I’m sure tastes incredible. But as I am an old hag of simple tastes, I did it without the bling – and the cauli did its magical flavour trick once again.
From almost no ingredients at all came the most deliciously creamy, nutty, rich and silky soup. I am totally hooked. I added a tiny bit of leftover seeni sambol (as mentioned here), but the pickled pear relish would work perfectly of course, or just nothing at all. (And for those of us who might be trying to stave off the inevitable end-of-year gluttony bulge this soup must be a total winner because it’s so rich and satisfying, but as I find all calorie talk about as interesting as conversation about real estate or mobile phone plans, let’s never speak of it again.)
Anyway. Here tis. Tell me if you make it and if it’s as good as I think, or whether I have gone cauli crazy.
- 1 tablespoon butter
- olive oil
- 2 small onions, diced
- 1 medium head of cauliflower broken into small florets
- 4 sprigs thyme
- 2 bay leaves
- 1litre chicken or vegetable stock
- Salt & pepper
- Heat the butter with a good glug of olive oil. When the butter starts to foam, add the onions and sauté over low heat for a few minutes until soft.
- Turn up the heat, add cauliflower and sauté for about10 to 15 minutes, turning regularly so it has a chance to turn golden all over.
- Add the stock and herbs, then turn down the heat and simmer cauliflower until very soft.
- When cauliflower is falling apart, puree the soup with a stick blender or in batches in a food processor till thick and creamy.
- Season with sea salt & pepper.