Fresh from the garden: cauliflower
Recipe source: adapted from www.taste.com.au
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Equipment:· large saucepan
· sharp knives
· cutting boards
· scales
· measuring spoons
· measuring cups
· wooden spoon
· peeler
· plate
· 3 x small bowls
· paper towel
· baking tray
· baking paper
· ramekins
· soup ladle
· stick blender / Ingredients:
· ½ cauliflower
· 500g potatoes
· 2 litres chicken stock
· 4 cloves garlic
· ½ cup cream
· 250g bacon
· 2½ tablespoons olive oil
· salt & pepper
What to do:
· Preheat oven to 180 degrees.
· Wash the cauliflower. Trim and cut into small florets. Set aside.
· Scrub potatoes thoroughly. Peel and dice into cubes. Do not discard peels.
· Place peels into a small bowl. Pour 2 teaspoons of olive oil over the peels, add a pinch of salt and mix well. Place peels on a baking tray lined with baking paper and cook in the oven for 10-15 minutes or until crisp.
· Trim any fat off bacon and cut into small pieces.
· Heat 2 teaspoons of oil in a large saucepan over medium heat. Add bacon and cook for 3 minutes or until crisp. Place bacon on a plate lined with paper towel. Set aside.
· Add 2 teaspoons oil and garlic to the pan and cook, stirring often for 5 minutes.
· Add the chicken stock, cauliflower and potato. Increase heat to high and stir occasionally until boiling.
· Reduce heat to low and simmer until vegetables are tender. Stir in the bacon.
· Remove from heat and blend soup using a hand held stick blender until smooth.
· Stir in cream & a pinch of salt & pepper.
· Ladle into bowls and sprinkle potato peel onto each.
· Serve with warm crusty bread rolls.
Note: What other vegetables do you think would be great in soups? What does florets mean? What other vegetables can be cut into florets?