Wednesday, 22 October 2014

Cauliflower and Carrot Soup

Served with a slice of yesterday's tomato topped courgette quiche
The last time I made chicken stock I added a red chilli including the seeds, which gave the stock and the soup a nice warming kick. Unlike vegetable stock it contained enough fat so didn't have to use any oil when making the soup. For a vegetarian version see 'Variation' below.

1 medium cauliflower
2 largish carrot
1/2 leek
1.5 l home-made chicken stock
sea salt
black pepper

If the stock is not freshly made, heat it and bring to a high simmer.
Meanwhile prepare the vegetables. Cut the cauliflower into florets. Peel and cut the carrot into 5 mm slices. Slice the leek. Add the vegetables to the stock, season with some pepper and cook at a high simmer until they're are soft. Blend and check the seasoning.

Variation:
If using vegetable stock, sauté the leek and carrots in a couple of tablespoons of olive oil, then add the stock and cauliflower and proceed as above.


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