Butter (about 50 or 80g depending on how much you're making)
Onion
Oregano
Garlic
Cauliflower
Stock (relative to the amount of cauli you will use)
Milk (about 1 cup)
Parsley
Melt butter in heavy-based saucepan, add onion, garlic and oregano. Stir over medium heat until onion is soft.
Add cauliflower, parsley and stock and cook until cauliflower is tender. Add milk (and some cream if you like) and reduce heat and cook until just heated through.
Blend until smooth.
Enjoy!
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1 comment:
Will try this. I made a cauli soup the other day out of necessity. Was hoping to make my old standby - leek, potato and celery soup from the classic Mastering the Art of French Cooking by Simone Beck and Julia Child - Vol 2. I didn't have enough celery to balance the potato so I used cauliflower instead. It was pretty good but I suspect yours is better.
They also have a cauliflower and watercress soup using a velouté sauce base which sounds very good. Will pass on the recipe if you like.
If you're a fan of cauliflower you should check out Barry Véra's recipe for cauliflower and tahini in his Feast Bazaar. It's basically a salad of cooked cauli dressed with garlic, tahini, cumin, lemon, chilli and sumac. Can send you that if you like.
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