Cauliflower soup

By: Trine Hahnemann
From: Scandinavian Comfort Food
Serves: 4
Photographer: Columbus Leth

This is perfect for a starter, but also for dinner during the week, and is really nice served with home-baked bread – there’s something lovely about dipping your bread in soup. Soup is really important comfort food, especially when you live in a cold climate. Any soup can be spiced up with croutons, herbs, spices, nuts or any delicious toppings. Grilled prawns (shrimp) are also delicious with cauliflower soup.

Ingredients

Quantity	Ingredient
2 large heads	cauliflower
2	large potatoes, peeled
1	onion
3	garlic cloves, chopped
1 tablespoon	butter
2 tablespoons	extra virgin olive oil
1 litre	water
3	bay leaves
200ml	double cream

To serve

Quantity	Ingredient
1 teaspoon	butter
2 tablespoons	capers
100g	almonds, chopped
	rye breadcrumbs
1 bunch	watercress

Method

Roughly chop the cauliflowers, potatoes and onion, then put in a large saucepan with the garlic, butter and half the oil. Gently heat until the vegetables start to sizzle, then pour in the water and add the bay leaves and some salt and pepper. Cover, bring to the boil, lower the heat and let it simmer for 10–15 minutes.
Remove the bay leaves, add the cream and blitz until smooth. Reheat in the pan, adding more water if necessary to get the right consistency.
At the same time, melt the butter in a frying pan and add the capers, almonds and breadcrumbs. Sprinkle the mixture over the soup and top with watercress to serve.

Tags:: Scandinavian; Danish; Swedish; comfort food

Cauliflower soup

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