Cauliflower cream

Since it is winter, I thought a cauliflower soup would work rather well. It's one of the simplest soups you can make, and done in about 40 minutes with maybe ten minutes of work involved. I do the soup with the basic white one, the dark green one you'll need to add 1/2 teasp of mustard to the recipe, and I'm most curious if anyone is willing to dare one of the other colors. Hah

 

Cauliflower soup.

4-6 servings

Cauliflower: 1 mid-size, uncut

Onion: 1/2, chopped roughly

Leek: 5 inches, chopped roughly

Stock cubes: 2-3

Olive oil: 1 tablesp.

Honey: 1 teasp

Milk/cream: 1 1/2 mug

Salt: 1/2-1 teasp

Pepper/chilli peppers: 1/4 teasp. (2-4 grinds with your mill)

Basil: 15 leaves fresh, chopped. (dried, 1 small teasp)

Parsley: Same as basil.

Chives: 1/2 inch bushel, chopped

  

Wash your cauliflower. You don't need to chop it, just find a pan it fits in, and put it in. Fill with hot water until your cauliflower is submerged and then put it on a stove, high heat. Add a pinch of salt and pepper and set to boil until the cauliflower gets a bit of a mushy quality. Doesn't take long, 10 to 15 mins. Drain 2/3 of the water and leave on a low fire. Add everything except the milk and leave it to bubble for another 10-15 mins. Use an immersion blender and blender the soup, adding bits of milk until it is a smooth creamy mass. Let boil two or three more minutes, et voila, your soup is ready.

Serve with sturdy brown bread and butter and maybe a nice white wine, a sprinkle of cheese on top, and enjoy.