• Comforting cauliflower soup

    by  • 10/11/2016 • Country food • 0 Comments

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    We found this delicious soup in the wonderful new book Scandinavian Comfort Food: Embracing the Art of Hygge (Quadrille £25). It’s perfect as a starter, but also for dinner during the week, and is really nice served with home-baked bread. Any soup can be spiced up with croutons, herbs, spices, nuts or other delicious toppings – this one also works well with grilled prawns.

    SERVES 4

    2 large heads of cauliflower
    2 large potatoes, peeled
    1 onion
    3 garlic cloves, chopped
    1 tbsp butter
    2 tbsp extra virgin olive oil
    1 litre water
    3 bay leaves
    200ml double cream

    To serve

    1 tsp butter
    2 tbsp capers
    100g almonds, chopped
    Rye breadcrumbs (or other breadcrumbs)
    1 bunch of watercress

    1. Roughly chop the cauliflowers, potatoes and onion, then put in a large saucepan with the garlic, butter and half the oil. Gently heat until the vegetables start to sizzle, then pour in the water and add the bay leaves and some salt and pepper. Cover, bring to the boil, lower the heat and let it simmer for 10–15 minutes.
    2. Remove the bay leaves, add the cream and blitz until smooth. Reheat in the pan, adding more water if necessary to get the right consistency. At the same time, melt the butter in a frying pan and add the capers, almonds and breadcrumbs. Sprinkle the mixture over the soup and top with watercress to serve.

     

    Photography Columbus Leth

     

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