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6 04, still here. Guess we got to make dinner *sigh*
Rob is cooking, and he picked this for tonight, with ham sandwiches on sourdough.
Spiced Cauliflower, Saffron and Gouda Soup
Serves 4-6
Ingredients
30ml olive oil
30g butter
2 medium brown onions, peeled and chopped
4 cloves of garlic, peeled and chopped
1 large head of cauliflower, cut into florets
1 tsp mild curry powder (or 3/4 tsp ground cumin and 1/4 tsp ground turmeric)
1/2 tsp ground coriander
1/4 ground fennel
good pinch of saffron threads
1 L hot chicken stock
300ml light cream or milk
120g grated Gouda (or Gruyere)
Method
Heat olive oil over medium heat and sauté onions for a few minutes until translucent. Add the butter, garlic, cauliflower, curry powder, spices and saffron and stir to combine. Cover with the lid and cook for five minutes over medium-low heat, stirring occasionally.
Add the chicken stock and bring to the boil. Lower the heat again and simmer for about 20 minutes or until the cauliflower is very soft. Stir through the cream and simmer a few minutes more.
Blend soup in two batches in a stand blender until completely pulverised and puréed (do not fill blender more than halfway with soup or you could be at risk of an exploding burning mess). Feel free to use a stick blender instead.
Pour out blended soup into another clean pot and gently warm through. Season to taste with sea salt and pepper. Add the grated cheese and stir through until melted.
Serve with crusty bread and cheesy croutons.
Note: if you wish, you can replace some of the stock with a good crisp white wine for extra flavour (about 200-250ml). Add the wine before the stock and let it reduce by half and then add the stock and continue with the recipe.
Rob is cooking, and he picked this for tonight, with ham sandwiches on sourdough.
Spiced Cauliflower, Saffron and Gouda Soup
Serves 4-6
Ingredients
30ml olive oil
30g butter
2 medium brown onions, peeled and chopped
4 cloves of garlic, peeled and chopped
1 large head of cauliflower, cut into florets
1 tsp mild curry powder (or 3/4 tsp ground cumin and 1/4 tsp ground turmeric)
1/2 tsp ground coriander
1/4 ground fennel
good pinch of saffron threads
1 L hot chicken stock
300ml light cream or milk
120g grated Gouda (or Gruyere)
Method
Heat olive oil over medium heat and sauté onions for a few minutes until translucent. Add the butter, garlic, cauliflower, curry powder, spices and saffron and stir to combine. Cover with the lid and cook for five minutes over medium-low heat, stirring occasionally.
Add the chicken stock and bring to the boil. Lower the heat again and simmer for about 20 minutes or until the cauliflower is very soft. Stir through the cream and simmer a few minutes more.
Blend soup in two batches in a stand blender until completely pulverised and puréed (do not fill blender more than halfway with soup or you could be at risk of an exploding burning mess). Feel free to use a stick blender instead.
Pour out blended soup into another clean pot and gently warm through. Season to taste with sea salt and pepper. Add the grated cheese and stir through until melted.
Serve with crusty bread and cheesy croutons.
Note: if you wish, you can replace some of the stock with a good crisp white wine for extra flavour (about 200-250ml). Add the wine before the stock and let it reduce by half and then add the stock and continue with the recipe.
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