Please excuse my absence over the last few days. I've been swamped with projects, everyone seems to want me at once, and deadlines are fast approaching. Posts may be a little sporadic until the end of the month when all calms down.
I've been meaning to share this fabulous little soup recipe for some time. A few years back our fabulously talented pal Jen cooked us the most amazing cauliflower soup. It was sooo lush and creamy, served with crispy garlic and onions on top. The most surprising thing about the dish was it was vegan. Now don't go jumping to conclusions, plenty of vegan food is delicious. I was merely surprised that a soup so creamy didn't contain... well, cream.
So what's the trick to a creamy cauliflower soup, without using cream? Almond milk. I actually think the milk is the hero of the dish. I made the soup to start with, sans the almond milk, tasting it before and after the addition. I found it rounded out the dish nicely.
I think my only disappointment with this dish was the smoothness. My blender just doesn't blend the cauliflower to a super smooth consistency. Stupid blender.
Cauliflower soup - Serves 6
- 1 cauliflower head
- 12 cloves of garlic, diced,
- 1 large leek, or 2 small leeks, diced
- 4 cups of homage chicken or vegetable stock
- 2 cups of homemade almond milk
- Salt and pepper to taste
- Break your cauliflower into florets and steam until tender.
- In a large stock pot, pan fry your leeks until tender. Add your garlic and fry for another minute.
- Pour in your stock and add in your cooked florets. Allow to simmer for a few minutes, then purée with a stick blender, (or a stupid blender like mine... grrrr).
- Add your almond milk and allow to simmer further. Add salt and pepper to taste. You could also add in more garlic, or even mustard if your after a different flavour.
Serve with truffle oil and crispy onions, or bacon. (I can hear all you vegan out there screaming 'sacrilege!'). If you want an Italian spin on the recipe, serve with fresh grated pecorino cheese. Enjoy!