karohemd: (Chef)
It was using leftovers day so I first made a veg stock from a few carrots, spring greens, onions, broccoli stalks and the cauliflower leaves. In that stock I cooked a cauliflower broken into florets, four deseeded tomatoes and two garlic cloves until tender. I blitzed the lot with my stick blender, added some leftover cheese sauce as thickener, seasoned with salt, pepper, sweet and hot pimentòn and freshly ground nutmeg and let simmer for a while longer.

Meanwhile I cut some sourdough bread (the Polish one from tesco's is nice when you can't get to a bakery stall) into pieces and fried them in a large pan until crispy.

I served the soup in a bowl, with the croutons over the top, finished with some grated parmesan and a drizzle of good olive oil.

April 2016

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