Wednesday, 9 July 2008

Pea & Cauliflower Soup

Oh look! It's Gordon Ramsay's Broccoli Soup again for the third time, and the second time without any actual broccoli. It's such a super technique for a fast, easy and tasty soup. I like this combination particularly (but then I say that about all the soups.) The cauliflower makes it a little less intense in colour than the other versions, but all the flavour is there. And yes, those are my favourite soup bowls, as a matter of fact.

This is one of the advantages of seasonal cooking. You don't necessarily have to know a lot of techniques and recipes; just keep using your favourite ones, but with the ingredients of the season and you won't at all feel like you are eating the same thing all the time. You won't be!

2 servings
15 minutes - 10 minutes prep time

Pea and Cauliflower Soup
1/2 of a small head of cauliflower
(about 2 cups when broken up, or a little more)
2 cups water
1/2 teaspoon sea salt
1 cup shelled peas (twice as much in the pod)
2 tablespoons walnut pieces (or sunflower seeds)
freshly ground black pepper to taste
a teaspoon or two of butter
OR 4 slices of creamy goat cheese (chevre)

Wash and trim the cauliflower, and break it into florets. Shell the peas. Put the cauliflower in the pot with the water and salt, and bring to a boil. Simmer for about 5 minutes., then add the peas and simmer a further 4 or 5 minutes, until the vegetables are both tender.

Put the walnut pieces into a blender or food processor, and add the vegetables with their cooking water when they are done. Purée well. Season with pepper to taste.

Serve with a dab of butter on top, or a slice or 2 of the goat cheese.


Randi said...

this looks totally delicious. how much water do you estimate you end up using?

Ferdzy said...

Randi, I used the full amount of water I cooked the veg in. (It started out at 2 cups, but I'm sure some evaporated.) At any rate, when you put it in th blender, the level of the water should be almost up to the level of the vegetables.