Cauliflower soup

I first came across this soup in Norway in 1985 and have loved it ever since. Although using a cauliflower for soup may seem rather extravagant, you can usually get two meals out of a very large one and make use of the stem, to boot. I love this soup; it has a delicate, creamy flavour, which is even more delicious if you can make it with butter rather than olive oil. I like to serve it with herb bread.

If you have any choice, try to use a floury potato for this soup; for once, it should be peeled because the soup should end up as a thick, greeny-white purée, which would be less attractive with bits of potato skin.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 4 to 6 as a starter, 2 for a main course

 

Ingredients

 

2 tbsp butter OR olive oil/1 onion, diced

1 large potato, peeled and chopped

1 small or half a large cauliflower

2½ cups water

1 tsp salt

2½ cups (plant) milk/pepper

grated nutmeg

 

Method: 

• Melt the butter/oil in a large saucepan.
• Add the onion and potato and cook gently until they’re softened. Don’t let them brown because the soup is meant to end up white.
• When you can easily stick the point of a knife into the potatoes, break the cauliflower into the pan. Dice the stalk. Don’t use the leaves – they’re too dark. You can, however, use their white stems.
• Add the water and salt and bring to the boil. Cover and simmer for 15 minutes, by which time the cauliflower should be thoroughly cooked.
• Take a potato masher or stick blender and purée the soup.
• Pour in the milk and bring back to simmering point for a few more minutes, adding generous amounts of pepper.
• Pour into warmed bowls and grated nutmeg over before serving.

Variations: 

• Replace some of the milk with cream for an extra luxurious soup.
• Sprinkle the soup with toasted, flaked almonds.