“Good manners:
The noise you don’t make when you're eating soup.” - Bennett Cerf
We are getting some cooler, wetter weather in Melbourne, so we have been enjoying real winter foods. Soups are nourishing, warming and hearty meals that are so enjoyable with this sort of weather. Here’s a couple of favourite soups we often have at home.
Cream of Cauliflower Soup
Ingredients
1 large cauliflower
4 sticks celery
2 handfuls of white field mushrooms
250 mL cream
2 cups stock
2 tablespoons oil
1 dob of butter
1 teaspoon dill leaves
salt
freshly ground pepper
parsley, or other fresh herbs to garnish
Method
Chop the mushrooms, cauliflower and celery. Warm the butter and oil in the soup pot, mixing well, and sauté the vegetables in the shortening for a few minutes. Add the stock and simmer for 30-40 minutes until the vegetables are tender. Cool and liquidise in blender or food processor, adding a little more stock as necessary. Return to the heat and add the cream, dill, salt and pepper. Garnish with chopped herbs.
We are getting some cooler, wetter weather in Melbourne, so we have been enjoying real winter foods. Soups are nourishing, warming and hearty meals that are so enjoyable with this sort of weather. Here’s a couple of favourite soups we often have at home.
Cream of Cauliflower Soup
Ingredients
1 large cauliflower
4 sticks celery
2 handfuls of white field mushrooms
250 mL cream
2 cups stock
2 tablespoons oil
1 dob of butter
1 teaspoon dill leaves
salt
freshly ground pepper
parsley, or other fresh herbs to garnish
Method
Chop the mushrooms, cauliflower and celery. Warm the butter and oil in the soup pot, mixing well, and sauté the vegetables in the shortening for a few minutes. Add the stock and simmer for 30-40 minutes until the vegetables are tender. Cool and liquidise in blender or food processor, adding a little more stock as necessary. Return to the heat and add the cream, dill, salt and pepper. Garnish with chopped herbs.
Leek and Potato Soup
Ingredients
6 medium potatoes
2 large leeks
2 cloves garlic
2 tablespoons olive oil
1 dob of butter
1 cup milk
1cup cream
2 cups vegetable stock
Ground nutmeg
Salt, pepper
Parsley to garnish
Method
Peel, halve and boil the potatoes. In the meantime wash and slice the leeks. Lightly fry the leeks and garlic in the butter/oil mixture in a large saucepan until soft. Remove from heat. When potatoes are soft, drain and mash them in a bowl. Add the mashed potatoes to the leeks and add the with milk and stock. Return to heat and cook thoroughly. When ready to serve add the spices, cream and chopped parsley.
Ingredients
6 medium potatoes
2 large leeks
2 cloves garlic
2 tablespoons olive oil
1 dob of butter
1 cup milk
1cup cream
2 cups vegetable stock
Ground nutmeg
Salt, pepper
Parsley to garnish
Method
Peel, halve and boil the potatoes. In the meantime wash and slice the leeks. Lightly fry the leeks and garlic in the butter/oil mixture in a large saucepan until soft. Remove from heat. When potatoes are soft, drain and mash them in a bowl. Add the mashed potatoes to the leeks and add the with milk and stock. Return to heat and cook thoroughly. When ready to serve add the spices, cream and chopped parsley.
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