cauliflower Soup

Was watching TV, Jamie Oliver’s cooking to be specific, when I got the idea for this soup.

I wanted to step away from the noodle soup we mostly do when we decide on a soup for evening meal.

It did turn out really nice. 🙂

This recipe serves 4
You need:

about 500 grams of culiflower. I had frozen, but I guess fresh would be better, just takes longer to cook then.
water, about 1 liter.
vegetable stock from cube or powder. I have powder and used 2 teaspoons, I think that is about half a cube.
1-2 cloves of garlic
Salt and pepper.
1.5 deciliter of low fat cream (or real cream if you prefer)
A dash of cayenne pepper.
0.5-1 deciliter of chopped parsley.

Bring the water and cauliflowers bouquets to a boil together with the stock and garlic.

Cook until the cauliflower is soft, you want it just a little softer then you would for eating it as a side vegetable to another dish. Almost soft enough to mush with just a fork.

Bring out your mixer and mix the soup until it is smooth. If you have a handhed mixer, you can mix it directly in your saucepan, otherwise you need to poor it back in the pan when you got it mixed.

Add the cream and bring it all to boil again, add cayenne pepper to your likings. Taste and if needed add more salt and pepper.

Just before serving put the chopped parsley in.

Now this is a nice soup as is, but you can if you want to put some bacon that you fried crispy in and/or some small, fried chicken cubes. Or basically what you want 🙂 I served it with crispy bacon and chicken cubes. I trust I don’t need to tell you how to do that.

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