CHEESEY CAULIFLOWER SOUP

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.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

View all posts by ladyredspecs →