not a thing of beauty, but a taste sensation! aromatic cauliflower soup

aromatic cauliflower soup

Trying to be frugal this year, a tired looking cauliflower was transformed into a gloriously smooth and aromatic soup. Yes, it is a rather dreary colour, but I promise you that has a beautifully gentle and soothing effect.

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.

Serves 4
Skill level: Easy

ingredients:
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

directions:

1. Gently fry the onions for 5 minutes until begin to soften.
2. Add the garlic and stir. Fry for another 2 minutes.
3. Add the spices (except the saffron). Stir again and continue to gently fry for another 2 minutes. Don't let the onions brown.
4. Add the cauliflower. Stir again and cook for another 2 to 3 minutes.
5. Add the stock, bay leaf and saffron threads. Bring to the boil and then simmer for 15 minutes.
6. 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!)
7. Before blending remove the bay leaf.
8. After blending, you may decide to pass the soup through a sieve for extra smoothness.
9. Return the soup to a clean saucepan and bring back to a simmer.
10. Add the milk or crème fraîche and warm through.
11. Stir in the Worcestershire sauce, lemon juice and Tabasco. Stir and season to taste.
12. Sprinkle over a little chopped parsley or coriander and serve.