I made this soup for lunch yesterday. It’s really easy and the golden fried shallots give a super yum depth of flavour. Somehow I didn’t eat my lunch until 4pm, but that’s by the by. Here’s how to make it, as some people asked for the recipe on Instagram and Facebook.
cauliflower, potato and golden shallot soup : meet me at mikes
1 cauliflower cut into florettes
3 large potatoes, peeled and chopped roughly
1 onion, diced
1 clove of garlic, crushed
1 tablespoon of golden fried shallots/onions (from the Asian grocer)
1.5 litres of chicken or vegetable stock
1 tsp of sweet paprika
a pinch of dried chilli
1/2 tsp of mixed dried herbs
salt and pepper
1 tbsp of olive oil
fresh herbs or sriracha to serve
Heat the oil in a large pot. Fry the onion until softened. Add the garlic and fry for 30 seconds. Throw in the rest of the ingredients. Bring to a high simmer and then reduce the heat and let it bubble gently for 20 minutes (or until all the vegetables are lovely and soft.)
Use a stick blender to puree (or a food processor). Taste. Adjust seasoning (it needs quite a lot of salt, I think! Make sure you taste it!) If it’s particularly thick, add a bit of water and simmer for a further 5 minutes. Make the consistency suit YOUR tastes.
Serve with freshly ground black pepper, a swirl of sriracha and some fresh herbs, if you have them!
Variations: Add some pancetta at the onion-frying stage : add a dash of cream
Are you souping it up?
x Pip