In a recent episode of Graham Norton’s podcast chef Martha Collison provided a recipe for a cauliflower soup that sounds quite yummy. Alas, the full recipe is only available on their Instagram page, and I wasn’t able to find it (and in any case I prefer not to use any app that’s owned by the Death Corporation if I can avoid it), so I had to improvise with only Martha’s verbal description to guide me.
By the bye, according to Martha, the cauliflower leaves are edible and quite tasty. Who knew?
You’ll need a BIG pot as this recipe will feed an army, or at least a small platoon. It was probably one of Sue Ann’s favorites.
For the soup:
- 1 Cauliflower head, leaves and all, chopped (discard any off-color bits)
- 2 Potatoes, peeled and chopped, though I don’t peel my potatoes
- 3 Garlic cloves
- 1 Quart of Milk
- Vegetable Stock, to top off (or other type of stock if vegetarian ain’t your thing)
- Cheddar cheese
- Parmesan cheese
- Salt and pepper to taste
For the croutons:
- Stale bread, cut into cubes
- Olive oil
- Garlic salt
- Mixed herbs or oregano
- Add the cauliflower, potatoes, garlic, milk, thyme, and stock to a large pot. I used my Dutch oven. Say, did you know that Dutch ovens got their name when Welshman James Thomas first made iron cookware by casting iron in sand, a process that had been pioneered by the Dutch? Neither did I.
- Bring to a boil and let it simmer for about 20 minutes until the vegetables are tender. Keep a close eye on it lest it boil over.
- Blend the soup to the consistency you prefer. I use an immersion blender but whatever.
- Add the mustard, cheeses, and salt, etc.
- Toss the bread cubes in the olive oil, garlic salt, and oregano, then bake in a 200° C. (400° F.) for five to ten minutes until they reach the crispness you prefer.
The soup can be refrigerated for a couple days or frozen until that platoon drops in unexpectedly. The croutons will keep for a few days or you can make a fresh batch when you defrost the frozen soup.