Cauliflower Soup
Time: 1 hr 30 min Yields: serves Cost: $2.31 per serve Difficulty: 6/10
From Cookie and Kate. The first time I cooked it, I was prepared ahead of time, starting making the accompanying bread in the morning, had it timed out to go into the oven before I started a meeting, and come back out in time for me to make the soup, because Claudia was only home for a 30 minute window after work. Right as my meeting started, we had a full power outage and the bread just had to sit in the oven doing nothing. I still tried to bake it later and the result was delicious and chewy, but only about 4 cm tall. Anyway, I had an unlimited amount of time to prepare everything because I couldn’t cook without electricity. Independently of that, the evening’s plans got changed around and I then also had an unlimited amount of time to do the cooking part too. A really pleasant meal to take your time with. A note that blending it bit by bit gives it a fantastic texture that I can’t get with our cheap immersion blender.
Ingredients
- Cauliflower 1 whole
- Red onion 1 whole
- Garlic 2 cloves
- Vegetable stock 4 cups
- Butter 60 grams
- Lemon 0.5 whole (to juice)
- Nutmeg 0.25 tsp
Steps
- Preheat oven to 220 degrees conventional.
- Split cauiflower into florets and halve all but the smallest ones.
- Toss in oil and salt on tray, place cut side down and bake for 30 minutes, turning after 15 minutes.
- Dice onion into medium pieces, 1.5 cm. Slice garlic thinly.
- To a large pot on medium heat in oil, add the onion and some salt. Fry until translucent, 7 minutes.
- Add the garlic and fry for 30 seconds.
- Remove cauliflower from oven, reserve 4 cute pieces to a bowl.
- Add the remaining cauliflower and the stock, increase heat to medium-high and until it starts to simmer, then knock heat down until it is simmering gently. Cook for 20 minutes.
- Working in batches, transfer the soup to a food processor and blend thoroughly.
- Once all processed, add the nutmeg and ~1 tbsp of lemon juice. Mix and adjust for more salt, pepper or lemon juice. Serve by garnishing with one of the stashed florets.
