To start again – Creamy Cauliflower Soup With Lemon and Oregano
There are things I like about Christmas and some that I definitely don’t like and they somehow seem to go hand in hand; I like being with my family with all the lights, candles and decorations that Christmas brings along but that also means that there are a lot of preparations to be made before the Christmas clock chimes, things to do and things that usually make you feel like a discarded dish-cloth when the time finally arrives. And just because you have had to run around like a crazed atom in a reaction chamber, time has accelerated and when it all slows down, time doesn’t. And then Christmas is suddenly all over, leaving you in a daze and wondering what it was that hit you and where did the Christmas go? Where? Where?
But I don’t mind it being over, as some of you may already know, I love Mondays and the promise they bring and that is how it feels now, a Monday after a very loong Sunday!
Soup. I will not go on about my feelings about soups because just thinking about what to write bores the daylight out of me, suffice to say that I love soups. And I also love cauliflower. And lemon. So what does that lead to do you think? Obviously a cauliflower soup with lemon and oregano. I suggest you to eat this not too hot because the lemon flavour comes out so much better when the soup is tepid or even cold.
1 small cauliflower, the weight of mine was a bit less than 1 kg/1,1 lb
750 ml/3,2 cup vegetable stock or water
100 ml/ 0,42 cup fresh cream
1 big pinch dried oregano
1 small lemon, grated zest and 2,5 tbsp juice
1 pinch sugar
extra-virgin olive oil
Trim the cauliflower and divide into florets and cut the stem into pieces. Put the cauliflower into a pan and cook gently in olive oil for 3-4 minutes.
Add oregano, the grated zest of the lemon and sugar and the stock. Leave to simmer for 10-15 minutes,
When the cauliflower is soft, blend the whole until smooth. Add cream and lemon juice, mix well and taste if salt is needed.