Cauliflower soup, a heart -warming dish for a cold winter
This soup is a recipe of my friend Marianne, a beautiful Swedish artist. It is based on a traditional Scandinavian recipe and is perfect for a winter's day. I immediately fell in love with it.
The addition of parmigiano and cream take a simple soup to a higher level.
I like to make extra to reheat the next day.
- Ingredients
- 2 young cauliflowers, cut into florets
- 4 young leeks, sliced
- 1/2 glas of dry, white wine (optional)
- 50 gr butter
- 2 tablespoons olive oil
- 2 litres fresh chicken or vegetable stock
- 100 gr freshly grated parmigiano
- a pinch of chilly flakes
- chopped fresh parsley
- a little fresh cream
- salt and pepper to taste
slice leeks and cauliflower
in a large saucepan, gently cook the leeks in butter and oil until soft
add the chilli if use and the cauliflower, let the cauliflower colour very slightly
add the wine and let it evaporate, then the stock
cook for about 15 minutes, until the vegetables are soft
purée the vegetables with your bar mix
add the parsley and half the parmigiano and taste for seasoning
add the soup to your bowls and finish with a dollop of cream
serve the rest of the parmigiano on the table
