Cauliflower Puree Soup with Chicken Stock

How to fry the garlic, onion and celery

1. Most of the vegetables in cauliflower puree soup are in any fridge, at any time of year. The head of cauliflower should be pale, with no signs of yellowing. Potato makes the puree more velvety: after boiling it blends well and thickens the stock. The celery stalk and onion can be replaced with leek, adding a piece of celery root if you have it. I didn’t use carrot, since it would change the color of the soup a lot. Apart from thyme, it is also better to skip fragrant herbs during cooking. So that all the vegetables are cooked to about the same degree, I fried the onion and celery stalk first.

   

2. Flavor the oil with garlic. Heat olive oil over medium heat in a deep frying pan; you only need a little, literally a couple of tablespoons. Peel 1-2 cloves of garlic and crush them with the flat of a knife. When the oil is hot, fry the garlic in it for 1.5-2 mins. Then throw the garlic away. Never let it burn, or it will leave an aftertaste and a distinct smell.

   

3. Fry the onion and celery until soft. Peel the onion and cut it into strips. Dice the celery stalk, as for potato salad or a little larger. Fry the vegetables in the hot oil over medium heat, stirring, until soft. There is no need to brown the vegetables, you only want them soft. If you use leek and celery root, fry them the same way until soft.

   

How to cook the soup

1. Prepare the cauliflower and potato. Break the head of cauliflower into florets. The tough core can be kept for vegetable stock another time, and the florets cut off. If they are large, halve them so they cook better. Peel the potato and cut it into small cubes that will cook through in 10-12 mins. Add the cauliflower and potato to the pan with the fried celery and onion.

   

2. Pour 1 l of hot liquid into the pan. If the dish is to be fully vegetarian, use vegetable stock or plain hot water. Cauliflower puree soup is especially good made with chicken stock. Prepare the stock separately in advance so it is hot when you add it to the vegetables. By the way, don’t add salt or spices to the stock.

   

3. Cook the soup until the potato is done. I recommend adding a little fresh thyme to the soup, 3-4 sprigs; it gives the dish a wonderful aroma. Cover the pan and simmer at a gentle boil until the potato cubes are easily pierced with a knife. If the potato isn’t cut too large, it will be ready in 10-12 mins, and the cauliflower takes the same time. If needed, give it a little more time; the cauliflower won’t overcook. Discard the thyme sprigs if you used them. Season the soup with salt and pepper to taste.

   

How to puree the soup

1. Blend the vegetables into a smooth puree. You will need a blender. With a slotted spoon, transfer all the vegetables to the blender jug and blend until smooth. Then add a little of the stock left in the pan to thin the puree. Get the consistency you like. Blend once more so the puree mixes well with the stock.

   

Serving

1. We made the dish with chicken stock, and as an extra ingredient decided to add ham.

2. Fry the ham, if you like. Dice it and fry in a small frying pan over medium heat until crisp. If the meat is lean, fry it in a little vegetable oil.

   

3. Pour the cauliflower puree soup into deep bowls and put the fried ham on top. Drizzle the soup with 1 tsp of olive oil or the fat left after frying the meat. Or you can add a piece of butter to the soup, which many people like. If the dish contains no meat, I recommend adding croutons, fried white bread cubes. They are easy to make and are used in many well-known appetizers.

   

   Serve the soup hot. If you like, add more pepper and sprinkle with finely chopped parsley. Make the dish for a single meal; it is better not to reheat it. It goes very well with bruschetta or toasted white bread.