|aromatic cauliflower soup|
I was looking for a bit of inspiration and this is adaptation of a Shaun Hill recipe (formerly of Merchant House and now of The Walnut Tree) - a man of such exquisite taste that I knew I wouldn't be able to resist it. I hope you won't either.
Skill level: Easy
2 tbsp olive oil
1 x English onion, chopped
2 x garlic cloves, finely chopped
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground cumin
1 x medium cauliflower, cut into florets (include the "heart" but dispose of the leaves)
1 x bay leaf
1 tsp saffron threads
1½ litres vegetable stock
50ml milk or 2 tbsp crème fraîche
1 tsp fresh lemon juice
a couple of shakes of Tabasco
a splash of Worcestershire sauce
salt and freshly ground black pepper
fresh parsley (or coriander) chopped, to serve
- Gently fry the onions for 5 minutes until begin to soften.
- Add the garlic and stir. Fry for another 2 minutes.
- Add the spices (except the saffron). Stir again and continue to gently fry for another 2 minutes. Don't let the onions brown.
- Add the cauliflower. Stir again and cook for another 2 to 3 minutes.
- Add the stock, bay leaf and saffron threads. Bring to the boil and then simmer for 15 minutes.
- Set aside and leave to cool before blending. (Do not try to blend when hot, as this can be dangerous, particularly if using a jug blender. A combination of hot soup, a build-up of steam and vibration, can cause the hot liquid to explode out of the blender. Safer to let it cool a little!)
- Before blending remove the bay leaf.
- After blending, you may decide to pass the soup through a sieve for extra smoothness.
- Return the soup to a clean saucepan and bring back to a simmer.
- Add the milk or crème fraîche and warm through.
- Stir in the Worcestershire sauce, lemon juice and Tabasco. Stir and season to taste.
- Sprinkle over a little chopped parsley or coriander and serve.