Supercaulifragilistic

By Jan Cheshire

Cauliflower is a “trendy” vegetable these days, and it is indeed good for you. But 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.

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CAULIFLOWER AND PARMESAN SOUP 
Serves 4

Ingredients
¼ cup olive oil
1 celery stalk thinly sliced
1 onion finely chopped
2 garlic cloves finely chopped
2 potatoes (about 400 grams) 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

Method

1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the celery, onion and garlic.
3. Cook, stirring for 3-4 minutes until softened.
4. Add the potato, chicken stock, bay leaf and the cauliflower.
5. Bring to the boil, reduce heat to medium low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.
6. Remove from the heat, cool slightly, then transfer to a blender and blend until smooth.
7. Stir through the cream and half of the parmesan, season to taste.
8. 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.

Enjoy!