Potato and Cauliflower Soup

How does one make potato and cauliflower soup look sexy? I can’t. But it tastes really good!

Chop an onion and two strips of bacon finely and slowly fry that off with a little bit of butter and olive oil. If you have some fresh sage leaves, now it’s the time to throw them in. But of course I don’t. Meanwhile, chop up about a cup of cauliflower florets and cut two really huge potatoes (or five normal-sized potatoes) into small 2cm cubes. Put them on a steamer for about 15 minutes until the cauliflower starts to fall apart.

Add the steamed cauliflower and potatoes into the bacon and onion mixture. Add two dried bay leaves and two pinches of ground nutmeg. Add a cup of water and a cup of milk. Add a vegetable stock cube.

Let the soup simmer for about 20 minutes, keep stirring constantly. I usually just mash the cauliflower and potatoes and I stir it. Don’t add too much water, you want a nice creamy texture at the end. Imagine a really watery mashed potato. That’s what we’re aiming for.

We got a Sunbeam Stickmaster as a wedding present from Kenny and Kirin. I tell you, it’s the most useful thing ever! Once the soup is ready, I blend it up a bit with the Stickmaster. I do like to leave some texture in the soup so I don’t really blend the hell out of it. I think it’s up to you. You don’t even have to blend it at all.

Swirl in two tablespoons of sour cream.

Serve with nice, fresh bread and butter. Sprinkle with freshly ground black pepper.

Meanwhile, I got a new batch of freshly picked figs from Lyn. I love her.