Cauliflower is becoming one of those “trendy” vegetables these days, and it is indeed good for you. I have never been fond of it just plain boiled. This is a delicious, heart-warming soup which I really do enjoy and I am sure you will too. It is quite impressive for a special dinner, too, dressed up with some crisp bacon pieces.
¼ cup olive oil
1 celery stalk thinly sliced
1 onion finely chopped
2 garlic cloves finely chopped
2 potatoes (about 400grams) peeled and chopped
1.5 litres (6 cups) of vegetable or chicken stock
1 bay leaf
1 large cauliflower (about 1kg) cut into florets
½ cup thickened cream
Grated parmesan to your taste
Parsley and grated nutmeg to garnish
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the celery, onion and garlic.
- Cook, stirring for 3-4 minutes until softened.
- Add the potato, chicken stock, bay leaf and the cauliflower.
- Bring to the boil, reduce heat to medium low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.
- Remove from the heat, cool slightly, then transfer to a blender and blend until smooth.
- Stir through the cream and half of the parmesan, season to taste.
- Serve topped with crispy bacon if liked then top with the rest of the parmesan, some chopped parsley and a little grated nutmeg and finish with a drizzle of oil.
Ref: from ABC Delicious, June 2011