So are all my fellow Briton’s enjoying that huge spherical shaped ball in the sky radiating it’s glorious rays upon us?? Yes friends, we have been having our first hit of good weather in what seems like years, and us sun starved humans are determined that it’s hot enough to be out in flip flops, t-shirts, and not much else. But please, there is still a chill in the air and the occasional gust of wind to make goosebumps out of goosebumps so we should all bide our time before we get our bikinis out, you’re all making me feel a tad overdressed!
I heard “Summer breeze, makes me feel fiiiine” booming out of someones car today, and there’s definitely no summer breeze quite yet. I think we should all just take our time and enjoy what the spring is offering us! It’s not time for tomatoes and basil, crisp salads, or corn on the cob, we should be tasting and enjoying this seasons bounty. I LOVE spring, I think it may be my favourite season, and the food that is perfect at this time all has an element of freshness to it but with the earthy, warm undertones of what we left back in winter. My house is full of the things that are delicious right about now, our spring onions that have really, well, sprung on our allotment this spring, my fruitbowl full of kiwi fruits and bananas, and a good batch of shrimp waiting for me to come along and turn them into a sexxxy ceviche! I can’t pull off these words can i??
But to slow everything down a little more, I made a soup for you, a warming yet light soup with the ghost of winter and the future of summer all there to satisfy your mouth. The humble cauliflower, and some crisp chorizo, let’s go.
Serves 4-6 (recipe from Good Food)
– 1 large cauliflower, cut into florets
– 25g butter
– 2 shallots, chopped
– 2 medium potatoes, cubed
– 500ml milk
– 500ml veg stock
– 150g half fat thick cream/ creme fraiche
– 2 tbsp olive oil
– a few slices of chorizo
– chopped chives/parsley
Set aside a handful of florets of cauliflower. Heat the butter in a large pan, add the shallots and saute gently for a few minutes. Add the cauliflower, potatoes, milk and stock. Season, taste, bring to the boil, turn the heat down and simmer for around 20 minutes until the veg is tender.
Puree until smooth with a stick blender or a food processor. Add the cream, warm through and add more seasoning, IF NECESSARY!
Heat a pan on a high heat and add the chorizo slices until crisp. Set aside and add the tiny florets of cauliflower to the pan, along with a little water, cover and cook for about a minute or two.