Recipe For Cauliflower Soup Recipe
Last year I was humbled when I was shown just how many food insecure people have managed to grow their own vegetables. Here I am, blessed beyond belief with a roof over my head and plenty of space to grow my own vegetables. And so I made a promise that this year for World Environment Day I would be eating produce out of my own garden. At present I have plenty of sweet potatoes hopefully thriving under the soil as well as leeks, kale and cauliflower growing.
cauliflower
We harvested an abundance of Brussels sprouts before they were attacked by some insect and as I will not use insect repellent, I had to dig the plants out and throw them away. This broke my heart as it was such a waste. I am now looking to plant celery which is a good insect deterrent and hopefully that will work. My cauliflower has been amazing. For so long you see little but upward growth happening and then all of a sudden, there is a small bump in the middle. That small bump becomes a white cauliflower head and before you know it, the cauliflower is huge, ready for picking and already being eaten by snails! Snails are another thing I cannot control in my garden, John has offered me a duck to eat them, but with 3 Jack Russell’s I fear that the snails will take over and the duck will become fair game.
eat for the earth
Each year I invite friends over to enjoy a meal, and ask for donations! Please, if you can find it within you, R10 is all I am asking for. This is less that £1 and equivalent to an espresso. On the right hand side of my post you will see the Eat For The Earth badge. If you click on it you will be taken straight to the donations page.
Cauliflower Soup
Cauliflower Soup
Inspired by Confessions of a Hungry Woman column in Taste June 2014 page 44
Ingredients:
- 15g butter
- 15g olive oil
- 5 baby leeks, sliced
- 1 head cauliflower
- 1l vegetable stock
- salt and freshly ground black pepper to season
- Truffle oil to garnish
- Shaved Parmesan cheese to garnish
Method:
In a large saucepan heat the butter and the oil until the butter has melted
Add the leeks and sauté until soft
Roughly cut the florets off the cauliflower, keeping the stems on
Add to the pan and give them a good stir
Add the stock and season generously
Bring to the boil, reduce the heat, cover and simmer for 30 minutes
Using a stick blender, puree the soup and then adjust the seasoning
Serve with a few drops of truffle oil and a generous shaving of Parmesan cheese
2.5
http://tandysinclair.com/cauliflower-soup/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Eat For The Earth 2014
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.