I took this humble vegetable and turned it into something special. I made cauliflower soup using truffle oil.
Last year I was humbled when I was shown just how many food insecure people have managed to grow their own vegetables. Here I am, blessed beyond belief with a roof over my head and plenty of space to grow my own vegetables. And so I made a promise that this year for World Environment Day I would be eating produce out of my own garden. At present I have plenty of sweet potatoes hopefully thriving under the soil as well as leeks, kale and cauliflower growing.
We harvested an abundance of Brussels sprouts before they were attacked by some insect and as I will not use insect repellent, I had to dig the plants out and throw them away. This broke my heart as it was such a waste. I am now looking to plant celery which is a good insect deterrent and hopefully that will work. My cauliflower has been amazing. For so long you see little but upward growth happening and then all of a sudden, there is a small bump in the middle. That small bump becomes a white cauliflower head and before you know it, the cauliflower is huge, ready for picking and already being eaten by snails! Snails are another thing I cannot control in my garden, John has offered me a duck to eat them, but with 3 Jack Russell’s I fear that the snails will take over and the duck will become fair game.
Each year I invite friends over to enjoy a meal, and ask for donations! Please, if you can find it within you, R10 is all I am asking for. This is less that £1 and equivalent to an espresso. On the right hand side of my post you will see the Eat For The Earth badge. If you click on it you will be taken straight to the donations page.
- 15g butter
- 15g olive oil
- 5 baby leeks, sliced
- 1 head cauliflower
- 1l vegetable stock
- Salt and freshly ground black pepper to season
- Truffle oil to garnish
- Shaved Parmesan cheese to garnish
- In a large saucepan heat the butter and the oil until the butter has melted
- Add the leeks and sauté until soft
- Roughly cut the florets off the cauliflower, keeping the stems on
- Add to the pan and give them a good stir
- Add the stock and season generously
- Bring to the boil, reduce the heat, cover and simmer for 30 minutes
- Using a stick blender, puree the soup and then adjust the seasoning
- Serve with a few drops of truffle oil and a generous shaving of Parmesan cheese
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What I blogged:
- one year ago – Eat For The Earth