I know, I know, the two words hardly set the pleasure receptors on fire. I realise there is almost no hope at all that I can convince you how good this soup is by just uploading the recipe and a couple of photographs of a highly suspect looking book: I can only hope that perhaps you are of a wild and spontaneous disposition, have a rogue cauliflower to hand and half an hour till lunch. This soup is a winter staple in my family: gloriously thick and shockingly tasty. How I’ve spent so many years in my mother's kitchen without discovering that it originates from a questionable-looking tome entitled 1000 Freezer Recipes I’ll never know, but I've had a quick look on Amazon and it turns out that the book may be something of a culinary relic. I quote the recipe verbatim below (omitting the American measurements - I’m not one to voluntarily use a cup); this done, I shall now lie back and contemplate the glorious mystery of the Mouli-légumes. I urge you to give this recipe a go: I can promise that soup-time will never be the same again.
ps at our house, we don’t stir in any single cream... we just pile on the grated Cheddar.
Cauliflower Soup
50g/2oz butter
1 large onion, peeled and sliced
1 garlic clove, peeled and crushed
1 small cauliflower, divided into florets
900ml/1½ pints chicken stock
salt
freshly ground black pepper
To finish:
4x15ml spoons/4 tablespoons single cream
freshly chopped parsley
Melt the butter in a pan, add the onions and garlic and fry gently for 5 minutes until soft. Add the cauliflower, stock and salt and pepper to taste. Bring to the boil, then cover and simmer for 25 minutes.
Leave to cool slightly, then work to a smooth purée in an electric blender or Mouli-légumes (food mill), or rub through a sieve (strainer).
To freeze: cool quickly, then pour into a rigid container. Seal, label and freeze.
To thaw and serve: reheat gently from frozen on top of the stove, stirring occasionally. Stir in the cream and sprinkle with parsley just before serving.
SERVES 4
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