Really Welsh Cauliflower Soup
A great favourite, that can be easily jazzed up with watercress, toasted almonds, crispy bacon, croutons, chopped ripe tomatoes, or just sprinkled with grated parmesan cheese.
To serve 4 to 6 you will need:
- 40g/1.5 oz butter
- 1 medium chopped onion
- 1 clove garlic (optional)
- Salt and pepper
- 1 Really Welsh Cauliflower
- 570 ml/1 pint water
- 1 large peeled, chopped potato
- 1 sprig thyme
- 855 ml/1.5 pints chicken/veg stock
- 100 m/4 fl oz cream or milk (optional)
Why not make your soup totally individual by adding watercress or embellished with toasted almonds, crisp bacon or croutons, or even fresh parsley, coriander or chives?
Peeled, seeded and chopped ripe tomatoes, mixed with chopped fresh parsley and stirred in just before serving, provide a good contrast. Also freshly grated parmesan makes a more substantial soup.
Method:
- Heat the butter, add the onion and garlic, a generous sprinkling of salt, stir and cover.
- Leave to sweat while you prepare your cauliflower.
- Chop off leaves & stems, cut into manageable pieces and boil up in the water.
- Cut the cauliflower into small florets and stir into the onion, adding the diced potato and thyme.
- Cover and cook over a low heat for 10-15 minutes, stirring occasionally.
- Strain the cauliflower-stem water into the vegetables, top up with the chicken or veg stock and bring slowly to the boil.
- Turn down to simmer, cover, and cook for about 20 minutes until the cauliflower is completely soft.
- Remove the thyme and purée. Return to a clean pan, re-heat, taste and adjust the seasoning. Stir in the cream or milk, re-heat and serve.
