I flew back into Canberra quite late the other day and was starving by the time I got home. I had bought some beautiful Brassica vegetables the last time I was at market and had been dreaming about a smooth and creamy cauliflower soup, reminiscent of the delicious cauliflower baked with cheese sauce I loved as a child. I whipped this soup up in less than 30 minutes. The parmesan crisps top it off. It was quick, easy and super delicious.
For the soup:
|1/2||teaspoon||fresh grated nutmeg|
|salt and pepper|
*Swap with vegetable stock for a vegetarian option
Roughly chop the cauliflower place in a saucepan with stock, water, bay leaf, garlic, parmesan cheese and grated nutmeg. Cover and bring to the boil till cauliflower is tender. Turn off the heat. Remove the bay leaf. Season to taste, add the cream and blend till smooth. Taste again for seasoning. If the soup has cooled too much, return to the heat before serving with two parmesan crisps.
For the parmesan crisps:
To make the parmesan crisps, place an egg ring or other round mould on a lined baking tray. Grate a thin layer of parmesan cheese into the ring and ensure the cheese is evenly distributed throughout the mould. Remove the mould and repeat to make a total of 6 rounds. Bake in a preheated oven at 180oC until golden. Allow to cool a little before removing from the tray serve on the soup, or along side.