Wednesday, January 06, 2010

Cauliflower soup - a quick lunch

Of all the food that I cook, perhaps one out of five makes it to this blog. It's either because I didn't care for the taste or because the recipe was too complicated or required too many ingredients. And sometimes it's because whatever I cooked is all gone before I can take a picture or jot down notes.

This recipe is one that would have not made it to the blog had it not been requested by a friend. It's one that I often make when in a hurry or just not in the mood to spend a lot of time in the kitchen. It's filling, comforting and above all easy and affordable.

Cauliflower Soup

1 small onion, peeled and diced
1 teaspoon of butter
1 bag of frozen cauliflower florets
2 cups of water
1/4 of bouillon cube
1/4 cup of milk
2 teaspoons of spicy Dijon mustard
1/2 cup of shredded cheese

Saute the onion in the butter until slightly browned. Add the florets, the water and the bouillon cube, bring to a boil and simmer for about five to six minutes, or until the cauliflower is soft. Remove one or two florets if you want some for garnish. Blend the cauliflower with the water into a soft puree. Add the milk and the mustard until well blended, stir in the cheese and taste. Adjust with salt and pepper if needed.

Now...this is your basic cauliflower soup and from here on it's all yours to make it your own. If you use grated sharp Cheddar cheese and have some leftover crumbled bacon, stir in a handful. The cheese combined with the slight hint of mustard and the bacon will make a great soup. You can also cut up some ham and stir it in, add some croutons and some extra cheese and you've got a great lunch. A leftover boiled potato from last night can be cut in dice and added to the final minute of boiling to add some body and volume to the soup.

Whatever you add, think texture. A creamy soup with crunchy croutons will challenge the mouth and keep things interesting.

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