June: Cauliflower Soup with Vanilla
Vegetable tastes best if taken fresh from the markets. Everybody cooking seasonal will not only get very nutritious, but also reasonable priced fruit and vegetables. Try our soup with cauliflower - it comes up with freshness and lightness. Vanilla brings a special flavour to this soup.
For the soup:
1 clove of garlic
3 tbsp olive oil
100 ml white wine
1000 ml chicken stock
600 g cauliflower
1,5 pods of vanilla
salt, freshly ground pepper
Peel shallots and garlic, chop finely and set aside. Measure olive oil and set aside. Measure white wine and stock and pour both into a jar; set aside. Trim cauliflower, rinse, break into florets and set aside. Slit open the vanilla pod lenghtways and scrape out the pulp; set aside and keep the pod. Provide salt and pepper.
Set a pot on a cooking zone. Add olive oil and heat up. Toss in shallots and garlic and sauté for 2 minutes - stirring occasionally. Pour in stock and wine and let simmer over medium-low heat for 3 minutes. Stir in vanilla pulp and the pods and simmer for 3 minutes. Take out the vanilla pods. Add cauliflower florets and cook for about 20 minutes until soft. Purée with a hand-held blender until smooth and season the soup with salt and pepper to taste. Laddle soup into bowls and serve with crusty bread.