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10.01.2010

cauliflower soup.

image borrowed from hill house.

so i went out and purchased jamie oliver's food revolution when it first came out - and i've been cooking a recipe here and there. one of my favorites which i'm excited to try again with the arrival of fall is his cauliflower soup recipe. i'm not a huge fan of cauliflower, but this soup is just divine. it's creamy without any cream, it's thick, rich, and somewhat healthy. you can always do as jamie suggests, and add some bacon (for all you die-hard meat-eaters out there). i purchased the book with my boyfriend in mind, hoping that the step by step images and easy to follow instructions would entice him to cook something... nah. it's still all me. and i'm actually glad because i feel the kitchen is my domain. maybe eventually my dream of coming home to an amazing dinner will come true. for now, i plow through recipes and perfect my own skills. enjoy!


CAULIFLOWER SOUP
recipe by Jamie Oliver

INGREDIENTS
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 garlic cloves
- 800 g cauliflower
- 2 tablespoons olive oil
- 200 g cheddar cheese
- 2 vegetable bouillon cubes (or chicken)
- sea salt
- black pepper
- 1 teaspoon english mustard
- nutmeg
- 1 7/8 liters water, boiling

DIRECTIONS
1. peel and roughly chop the carrots.
2. slice the celery.
3. peel and roughly cut the onions.
4. peel and slice the garlic.
5. cut the cauliflower into 1.5cm slices.
6. put a large pan on medium heat and add olive oil.
7. add all your chopped and sliced ingredients and mix together with a wooden spoon.
8. cook for around 10 min with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
9. grate the cheddar into a bowl and put aside for later.
10. put the stock cubes into a jug or pan and pour in 1.8 liters of boiling water from the kettle.
11. stir until the stock cubes are dissolved, then add the vegetables.
12. give the soup a good stir and bring to a boil.
13. reduce heat and simmer for 10 min with the lid on.
14. remove pan from the head.
15. season with salt and pepper and add the cheese and mustard.
16. using a hand blender, pulse the soup until silky smooth.
17. divide between your serving bowls and grate over some nutmeg, if you like.
18. if you want to dress it up a bit, top it off with some lightly fried crispy bacon.

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