So, it's been ages between posts...life has gotten in the way, and I don't seem to have garnered many followers...must look into that.
As Winter is now well and truly here, I'm sharing a recipe for a delicious warming soup, and a wine match made in heaven. We plan to share a recipe and wine pairing each fortnight, here and on our Facebook page. We hope you enjoy them, and welcome your feedback! Happy cooking.
Roasted Cauliflower Soup.
Ingredients:
1 whole large cauliflower broken into florets
Olive oil
2 tablespoons of butter
2 tablespoons of butter
Salt
Thyme, around 1/8 of a cup of picked leaves
1 brown onion, finely diced
1 large leek, finely sliced
4 cloves of finely chopped garlic
1-2 litres of mild tasting stock (vegetable or chicken would be great, I used beef because this is what I had most recently made, it was still awesome!!). You can reduce the amount of stock and make up the difference with water.
1-2 litres of mild tasting stock (vegetable or chicken would be great, I used beef because this is what I had most recently made, it was still awesome!!). You can reduce the amount of stock and make up the difference with water.
Heavy cream (optional)
Method:
Toss cauliflower florets in olive oil and a sprinkle of salt,
place on a baking tray and roast in the oven (on around 200˚c) for around 25-30
minutes. Check the cauliflower regularly
and turn if necessary. You’re looking
for the florets to caramelise a bit and look and smell delicious!
While the cauliflower is roasting, heat a medium sized stock pot on the stove. Melt butter in the pan and add a slug of olive oil. Then add onion, garlic, thyme and leek, cook until all translucent and sweet smelling.
While the cauliflower is roasting, heat a medium sized stock pot on the stove. Melt butter in the pan and add a slug of olive oil. Then add onion, garlic, thyme and leek, cook until all translucent and sweet smelling.
Add stock/water and bring to the boil, then reduce to a
simmer.
Once cauliflower has finished roasting put most of the florets into the pot (set aside a few pieces for serving).
Once cauliflower has finished roasting put most of the florets into the pot (set aside a few pieces for serving).
Use a stick blender to blend the soup to a smooth
consistency. If you are using cream, add it after the
blending and make sure you do not boil the soup when reheating.
Serve with a few cauliflower florets sprinkled on top.
Serve with a few cauliflower florets sprinkled on top.
As a wine pairing, I suggest the Ngeringa J.E.Assemblage White. It is a Viognier/Chardonnay
blend. The silky smooth, floral sweet of
the Viognier and the sharp acidity of the Chardonnay balance
