Mushroom and cauliflower soup

 

I created this soup one winters’ night, when I had a few mushrooms left in the locker, and was growing tired of an everlasting cauliflower that I'd bought. It was, I admit, a huge one, but as it was the same price as the other ones, which were two-thirds the size, and super-expensive to boot, I went for the best value for money. I love cauliflower, but after 6 consecutive nights of eating it, I was ready for a change.

When I'm looking at recipes on line, I often see people suggesting puréeing cauliflower to make a thick and creamy sauce. I thought I’d try this idea, to save mixing up a nut cream – and also out of curiosity. The resulting soup was delicious – better than I’d hoped for – and I had the added satisfaction of cooking it on my little fire. It is therefore very much a cream of mushroom soup. With a slice or two of home-made longevity bread, it made a filling and warming meal.

 

Serves 4 as a starter, 2 as a main course

Ingredients

 

4 or 5 large mushrooms or the equivalent if smaller

1 bay leaf

4 cups water

1 onion, chopped

1 large clove garlic

olive oil

approx 2 cups cauliflower florets

1/2 tsp ground coriander

1/4 tsp za’atar or dried thyme

1/2 tsp mushroom stock powder

grated nutmeg

salt and pepper

Method:

• Cut the mushrooms into chunks – about the size of a small, button mushroom.
• Put a cup of water into a large saucepan, together with a bay leaf and the mushrooms and bring to the boil.
• Simmer gently for a few minutes while you chop the onion and garlic.
• Pour the mushrooms and water into a bowl and set aside.
• Using the same pan, heat the olive oil and then add the onion and garlic. Fry gently for about 5 minutes until translucent. Turn down the flame if they’re starting to colour.
• In the meantime, divide the cauliflower into florets and dice any stem that you’ve cut off in the process. Add to the pan when the onions are softened.
  Add in the ground coriander and stir everything around until the cauliflower is evenly coated.
  
• Pour in the remaining three cups of water together with the water that the mushrooms have been sitting in. Leave the mushrooms to one side.
• Now add the za’atar or thyme and mushroom stock powder, if you have any. Bring to the boil and then simmer over a moderate heat until the cauliflower is completely softened.
• When it's cooked, mash the soup into a thick purée, or use a stick blender.
• Return to the heat and add the mushrooms. Grate over nutmeg and add salt and pepper to taste. Be generous with the black pepper – the soup can take it.

Note:

• Add some dried mushrooms to the water, with the fresh mushrooms for increased depth of flavour.
   
  
  
  

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.