Sunday, 30 October 2011

Spiced Cream Of Cauliflower Soup! A comforting bowl of loveliness!

Well I've had a request for a cauliflower soup recipe, so as promised I am happy to oblige. This recipe is so easy to make and involves the surprising combination of light indian spices and parmesan which gives it a rich flavour with a real warming quality. You will need to feed 4 people and enough for seconds..

1 medium cauliflower
1 and half pints of good chicken stock
2 teaspoons of a good quality Indian Korma paste
1 tablespoon of a freshly grated parmesan
Half pint single cream
Salt & Black Pepper to season

Cut the cauliflower into small florets and place in a large saucepan with the chicken stock, bring to boiling point and then reduce to a simmer, cover and cook until the cauliflower has become really soft and cooked through. Cool for half an hour and then add the Korma paste, blend with a hand blender or a food processor until completely smooth. Return to the saucepan and add the cream, bring up to a gentle simmer and add the parmesan, stir gently until the cheese has disappeared into the soup, now comes the tasting and seasoning. If you feel it needs a little more spice, then add a little more paste, if you feel it needs to be a little richer and deeper in taste then add a little more parmesan, when you are happy with the flavouring add the salt and pepper if required tasting all the time so not as to overdo it. This soup freezes well so you can make it in advance if required. Serve with warm crusty bread and a big cuddle from someone who loves you!

1 comment:

  1. Ooh, now that's an interesting twist, korma paste AND Parmesan. I bet that gives it a really lovely flavour. I trust you, will try!