Receta Recipe For Creamy Cauliflower Soup
Cream of leek and cauliflower soup with salami strips – Extracted from Low Carb is Lekker by Inè Reynierse (Struik Lifestyle)
I do not consider myself an aggressive driver. I am impatient with other drivers (read idiots) on the road but my own driving is cautious. I’m aware of what is going on around me and drive defensively to avoid accidents. I make good use of my hooter to ‘tell’ people what I think of their failure to indicate, follow the rules of the road or when they drive too slowly in the fast lane of the highway. The other morning a car drove through a stop street and tried to turn in front of me. I honked my horn to let him know I was in the space he wanted to occupy and I could not change lanes due to a pedestrian who was in the middle of the road. He slowed down and pulled in behind me and I thought that was that. Well it wasn’t. He followed me after I turned down the road that leads to my office, drove like mad to block me off and I am sure he was about to get out of his car to attack me. I already had the car in reverse and was ready to get myself out of the situation when a car approached us and he drove off. I sped away and only when I got out of the car at work did I realise how shocked I was. I was not afraid at the time, but it could have turned nasty. In situations like these we need comforting. As it was before breakfast I chose rescue remedy but had it been later, soup would have done the trick. This cream of leek and cauliflower soup packed a great flavour punch and I adapted it slightly from the original, as you can see below in the recipe I have provided.
- Cream Of Leek And Cauliflower Soup With Salami Strips
- Cream Of Leek And Cauliflower Soup
25g coconut oil 2 leeks, white part only, finely sliced 2 pork rashers, cubed (if you leave the bones on, remember to count how many!) 5mls salt Freshly ground black pepper to season 10mls minced garlic 1 cauliflower, thickly sliced (mine weighed 512g) 1l water 160mls cream 40g cream cheese 1 bunch fresh chives, chopped Grated cheddar cheese and strips of salami to garnish
Place the coconut oil into a medium sized sauce pan and heat over a medium temperature Sauté the leeks until they start to soften Add the rashers and cook until the fat renders down Add the salt, pepper, garlic, cauliflower and water Continue cooking until the cauliflower is soft Add the cream and cream cheese and stir to mix Reduce the heat and simmer for 10 minutes Remove the bones and then remove from heat Purée with a stick blender until smooth Add the chives, return to the heat and simmer until reduced to your preferred consistency Garnish with the cheese and salami and serve hot 3.3.3070
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Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
What I blogged May 18:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.