Monday is stock day for me. Into the pot go all the limp veggies from the previous week (and despite careful planning, there are always some). Often too, if I’ve roasted a chook over the weekend the frame will go in to make a chicken stock. I’m a very lazy stockmaker. I don’t skim ‘impurities’ off the surface (can someone explain to me how a slotted spoon is supposed to work??) or clarify my stocks. I just bung it all in some salted water and leave on a long, slow simmer. And if I’ve done a chicken stock, I’ll put in the fridge so any fat solidifies and can be skimmed off. I made this soup on Monday on a chicken stock but you could use vegetable stock too. It’s so simple and tastes smooth and velvety, like it’s got a bucket of cream in it.
Easy Cauliflower Soup
- 1 litre chicken stock (if you don’t have homemade, use a good one like Stockmerchant) or don’t bother).
- A head of cauliflower, hard stems removed, cut into pieces
- The rind from a block of parmesan cheese
Put the parmesan rinds into to stock and simmer for 1/2 and hour or more to infuse. Add cauliflower and simmer for another 1/2 hour. Season as needed. Take out rinds and let cool a bit (so you don’t blow the lid off your blender!) and blend for around 30 seconds until silky smooth. Voila. If you’re not on a diet, try serving with a blue cheese toastie.