Lazy days have come to an abrupt end. We returned to school yesterday after three weeks of holidays and snow days. It’s nice to be back but it’s a bit of a shock to the system too.
I didn’t blog as much as usual during this break. Not sure why; heavy snow and perishing temperatures meant I wasn’t out of the house much other than walks with Marco (who must have polar bear relatives as the cold and ice don’t bother him in the slightest). Had lots of free time. Perhaps the enforced laziness affected my blogging mojo…
The following is a soup that I had lots and lots of times over the holidays. It’s (again) adapted from a Nigel Slater recipe. I’ve made it lighter though by omitting the cream and reducing the cheese. Kept the richness of the soup by adding more milk and using a strong smoked cheese. The stronger the cheese, the less you need.
Cauliflower and Smoked Cheese Soup
1 onion, chopped finely
2 sticks of celery, chopped finely
1 tblspn olive oil
1 head of cauliflower, broken into florets
Milk (approx. 300ml)
Stock (approx. 300ml)
50g smoked cheese, finely grated
Salt and pepper
- Saute the onion and celery in the oil until softened. Add the cauliflower and bay leaf. Stir to combine.
- Add equal parts milk and stock until the cauliflower is just covered. Season. Bring to almost a simmer and cook gently for 15 minutes or so until the cauliflower is completely soft.
- Remove the bay leaf and blend until smooth.
- Stir through the cheese and reheat gently. Season to taste.