Cream of Cauliflower Soup

Yesterday was officially the 1st day of Winter, which means there is technically only 37 days until I am in Europe where it is SUMMER. Oh. Love. How exciting!

So in attempting to do something productive, I found a recipe for some soups (yes, this is productive!) one of those being Cream of Cauliflower Soup. I know it doesn't sound very appetizing but we had it once at our once fav lil restaurant 'Restaurant Pepper' in Balmain... and it was Delicious!


Cooking Time: 30 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, finely chopped
650g cauliflower, cut into florets
2 small (about 250g) sebago (brushed) potatoes, peeled, coarsely chopped
625ml (1 1/2 cups) salt-reduced vegetable stock
330ml (1 1/3 cups) water
80ml (1/3 cup) extra light thickened cream
Extra light thickened cream, extra, to serve
Chilli & corn muffins, (see related recipes) to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
2. Add the cauliflower, potato, stock and water. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower and potato are tender. Set aside for 5 minutes to cool slightly.
3. Place half the cauliflower mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining mixture. Add the cream. Place over low heat and cook for 1-2 minutes or until heated through.
4. Ladle soup among serving bowls and drizzle with extra cream. Season with pepper and serve with muffins.

Thanks to taste.com.au