Tuesday, 14 June 2016

Roasted Cauliflower Soup and a White Wine Pairing

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.


1 whole large cauliflower broken into florets
Olive oil
2 tablespoons of butter
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.
Heavy cream (optional)


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.
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).
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.

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

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