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vegetable soup - cauliflower

t=teaspoon T=tablespoon

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Cauliflower Soup - Quick and Simple

I prefer using a little potato to thicken a soup rather than flour when I can, and this is the case in this simple, flavourful soup. Don't be surprised by the use of nutmeg. It is typical in German cooking where it is used for several other vegetables as well such as leek or mashed potatoes. This soup is done very quickly and makes a wholesome light meal or a first course.

serves 4 generously

1 sm. cauliflower (ca. 500 g.)
1 med. potato, preferably floury type
750 l. water
300 ml. light chicken broth

125 ml. light cream (or half heavy cream and water)
2 T. butter
1/8 t. freshly grated nutmeg
salt, white pepper

Clean the cauliflower and trim the stem if necessary (allow only a few inches for the soup - see note). Peel the potato and cut into quarters. Break the cauliflower into large rosets and cook with the potato in the water and broth to which half the cream has been added until al dente.

Puree the cauliflower in the cooking water/cream with a puree wand (immersion blender) until smooth but not overly so or to the texture you prefer. If using a blender, allow to cool 10 minutes before pouring into blender to puree.

Add the rest of the cream, the nutmeg, white pepper and adjust taste with salt. Reheat gently (do not allow to boil) for a few minutes.

Serve in deep bowls with a little chopped herb such as parsley or chive. A rosé wine goes nicely with this or a not too dry white.

Note: adding none or very little of the cauliflower stem reduces the 'gastro-intestinal' problems some persons have with such vegetables! I prefer using chicken broth but a good vegetable broth will also do.

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