Cauliflower Soup

This is a no-waste soup – as good soups should be – and uses both the florets and the stem of the cauliflower.

To serve six people – or four generously – you will need:

About 500g cauliflower*
450 ml vegetable or chicken stock
120 ml milk or cream
Salt & ground black pepper to taste

*You could use broccoli instead

Peel the cauliflower stem and chop it and the florets into bite-sized pieces. Cook these in the simmering stock for five minutes or so. This is not too critical if you intend to make a smooth soup, but stick to 5 minutes exactly if your want it to remain textured.

Remove the cauliflower with a draining spoon and chop it into small pieces. Return these to the broth and make a decision. Either leave the soup as it is or puree it in a blender of some kind if you want it smooth.

When you've made up your mind, either puree it or don't, and then proceed as follows:

Stir the cream or milk into the soup, taste, and adjust the seasoning using very little salt and generous amounts of freshly ground black pepper. Heat through but do not allow it to boil.

You can serve this with chopped parsley scattered over the top, chopped coriander (cilantro) or even some grated Parmesan cheese. And of coarse fresh, crusty bread is a must.

And here's a little 'truc' that will help you to enjoy this as a lunch. On a cold winter's day, stir about 250g of cooked ham into the soup, heat it through and and serve it with a chilled dry white wine, or a chilled Pinot Noir.

The contrast between the two is a winter delight.