But I decided to try this recipe anyway, since I really do need to improve my soup making and we've been having canned soups for way too long. And I'm glad I did, this turned out quite nice.
1 large head of cauliflower (mine was 1157 g)
3 tbsp olive oil
salt & pepper
1 large onion
15 g butter
1 tbsp olive oil
1 l water
4 vegetable stock cubes
1 tbsp chanterelle stock concentrate (optional)
1 dl boiled arborio rice
1 large clove of garlic
fresh parsley and chilli sauce to garnish
- Pre-heat the oven to 200 °C fan.
- Cut up the cauliflower into florets, wash and drain.
- Place in an oven pan, drizzle olive oil and sprinkle salt and pepper, then stir round to coat the florets.
- Bake the cauliflower for 30 - 40 minutes until it start going golden brown and begins to soften.
- Peel and dice the onion, then fry it in the butter and olive oil until it goes translucent.
- Peel and finely dice the garlic.
- Bring the water to the boil and stir in the stock cubes and the chanterelle stock concentrate.
- Add also the onions, rice and garlic and stir through while simmering.
- When the cauliflowers are ready, add them to the soup and let simmer for a further 15 minutes.
- Allow to stand for a few minutes, then using a blender, carefully blend the soup.
- Serve with fresh parsley and chilli sauce on top.
This is very little effort for a very nice flavour. After blending, the soup was quite thick, which Lundulph seemed very happy about. I would have preferred it a little runnier. So a bit more water next time. I think the original recipe stated that the garlic should be fried together with the onion and I forgot that, but I don't think adding it later made too much difference. The original recipe didn't include the rice, but I had some left over from the cabbage rolls I made the other day and I wanted to use it up.