It’s been quiet on the blog for most of the summer. Lots of things have kept me busy outside of the kitchen so food has mostly been the usual … and not much to write about. Things have now started to calm down and with the change in the weather I feel like spending more time in the kitchen again.
So I will start a new season of hopefully inspiring food with a homely cauliflower soup – perfect for a coldish and grey evening.
Serves 2-3 people
1 tbsp olive oil
1 large onion, diced
2 garlic cloves, dices
1 large head cauliflower
1000ml (10dl) chicken stock (or vegetable stock for a vegetarian version)
Salt and freshly ground pepper to taste
150 g chorizo
Chopped flat-leaf parsley
Heat the oil in a large pot. Add onions and garlic, reduce heat to low, and cook, stirring occasionally, until onions are very soft. Stir in cauliflower and stock and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, about 20 to 25 minutes. Use a stick blender to blend soup until very smooth, then season to taste with pepper and salt.
Cut the chorizo into slices and fry in a pan over low heat until crisp.
Ladle soup into bowls and drizzle with chorizo and parsley.
I served the soup with homemade sesame rolls.