sharing recipes from one generation to the next
As a child I loathed cauliflower, Brussels sprouts too. Unfortunately, natural compounds in both develop bitterness when over cooked and my Mum was of the old school that boiled all vegetables for 30 minutes and served them totally unadorned. In the fifties and sixties, vegetables played second fiddle to the meat on our plates.
As a nation, Australians have learned to treat vegetables with respect and to treat individual vegetables as an ingredient on which to base a meal. Pumpkin soup was widely embraced by home cooks in the 1980s as cheap and delicious, it was ground breaking at the time. That one simple idea,basically a just thin puree, can be applied to a multitude of vegetables and enhanced using age old combinations, in this case cauliflower and cheese.
CHEESEY CAULIFLOWER SOUP
1 large cauliflower, young outer leaves intact, broken into florets
1 leek, washed and sliced
1.5 litres vegetable stock
250 g milk ( I use Bonsoy)
100g sharp cheddar cheese, finely grated
Salt and pepper to taste
Put the cauliflower, leek and stock in a large pot and bring to the boil. Reduce the heat and simmer for 30 minutes. Puree the soup with a stick blender. Stir in the cheese, and continue to stir until the cheese has melted. Stir in the milk then season to taste. Makes approximately 2 litres of soup.