the squeeze

Certain soups depends very much on one very important ingredient, the fewer the ingredients, the more important is the base for the soup and when you are using stock, it is really important that it is good. I make my own stock, partly because I never have found a good commercial one but I am sure there must exist somewhere and partly because I really love making stock, it is therapeutic and anything harmless that makes me feel good is … well good! It is ever so easy to make stock and if you have a pressure cooker it is even easier because it reduces the cooking time to at least half. I usually make a mixed stock, i.e. I use beef and chicken because I don’t believe in making stock out of bones, I want a nutritious and tasty stock so I boil meats. You could argue that it is a waste of meat to do it my way but no no no, you can always make the tastiest meatballs out of the meat. Or you can eat the meat, white or read accompanied by a delicious salsa verde!
I also have a bag in the freezer where I put meaty scraps that I later can use for a stock and if you do like that, you really don’t waste much and that is pretty important to think about isn’t it, both as a sign of respect towards those who don’t have as much to eat as we and as a general principle of life, resources are not eternal as we all know.


All these words to present today’s soup. Anyway, sometimes I feel an urge for pale soups, white soups, I don’t know why and I’m not sure I want to know, it is enough that it is like that and that I manage to make those pale soups for me to eat. The other day, I could feel it again, I needed one and that quickly! I happened to have fresh cauliflower at hand so the choice was made, I also had some great chicken stock made out of an old hen (maybe I should call it hen stock?) and this was the result, a quite simple but delicious cauliflower and parsley soup.

Cauliflower and Parsley Soup with Garlic Croutons pg


1/2 cauliflower head
the white part of a small leek
1 potato
1-2 tblsp finely chopped parsley
1000 ml/4,2 cups good chicken stock
200 ml fresh cream
diced bread fried in olive oil and garlic
salt, if needed
extra-virgin olive oil

– Divide the cauliflower into curds, slice leek and potato thinly and cook in a big pan in a little olive oil until they have softened.
– Add stock and leave it to simmer for 20-30 minutes.
– Run the soup in a blender until completely smooth, add cream and parsley and heat it up again before serving or serve it cold, it is almost better like that! Top with garlic croutons.

Cauliflower and Parsley Soup with Garlic Croutons

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