Shhhh, don't tell anyone...but I am working on a little project on the side...only in my spare time of course! With wintery mornings being the go down under, (particularly in Perth it would appear) I thought a heart warming soup would therefore go a long way just now. And it won't hurt to add it to the file on my work desktop labelled 'Souper Bowl'. But you didn't hear it from me folks.
With apologies for the 'dismal-night time-old camera-not lit-yes I took the pic' photo...the recipe will make up for it! Promise!
- 50 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 150 - 200 g cauliflower
- 1 lemon, juice
- Salt and pepper to taste
- 1 leek, chopped and cleaned extremely well
- 2 bunches of asparagus topped and tailed (reserve tops)
- 700 g stock (I used chicken)
- 150 g cream
- EVOO to drizzle
- Stracchino cheese to taste, sliced
Place EVOO, cauliflower, lemon juice and seasoning into Thermomix bowl and blend for 2 minutes on speed 8, stopping to scrape down sides of bowl periodically. Set aside.
Without cleaning bowl, add leek and chop for 3-4 seconds on speed 7. Saute for 2 minutes at Varoma temperature on speed 1.
Add asparagus and stock to Thermomix bowl. Meanwhile, place asparagus tops into Varoma dish. Set Varoma into position and with dial set to closed lid position, cook for 15 minutes at Varoma temperature on speed 1.5.
Add cream to Thermomix bowl and puree for 15 seconds on speed 8-9. Adjust seasoning to taste.
Serve with Cauliflower cream, asparagus tips, Stracchino slices and additional EVOO.
It goes without saying that a loaf of crusty bread is the perfect partner...so hit the Bread section on here and choose away.