Saturday, April 4, 2009

Cauliflower Soup

Now that the weather here in Melbourne is starting to get cool, it makes sense to cook up a batch of quick and easy soup in the evenings.

2 tablespoons butter
2 medium onions
1 clove of garlic
1 medium cauliflower
1 large potato
1 ½ liters chicken stock
salt and pepper to taste

chopped broad-leaf parsley
Hungarian Paprika

Dice the onion and garlic and sautè in the butter until they are translucent. Coarsely chop the cauliflower and potato and add to the onions. Cook for a few minutes then add the stock. Season with salt and pepper and simmer until the cauliflower and potato are soft, approximately 20 minutes. Using a blender, blitz the soup until it is smooth and creamy. Serve garnished with the paprika and chopped parsley.

Variation: Replace the cauliflower with broccoli and garnish the soup with grated gruyer cheese.

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