Search This Blog

Sunday, May 31, 2015


The Ingredients (for 6 servings):

  • 2 or 3 whole garlic bulbs, weighing approximately 140 g (or 5 oz)
  • 1 cauliflower, weighing approximately 450 g (or 1 lb)
  • 1 small bunch of basil, weighing approximately 30 g (or 1 oz)
  • 1.4 l (or 6 cups) of rich pork and chicken broth, or the equivalent
  • cooking grade olive oil

The Method:
  1. Heat an oven to 175°C (or 350°F).
  2. Remove the outer layers of skin on the garlic bulbs, and minimally trim back the tops of the cloves to allow moisture to escape.
  3. Spray or brush olive oil onto a piece of aluminum foil large enough to wrap around the garlic.
  4. Place the trimmed garlic bulbs in the middle of the foil and spray or brush their exposed tops with olive oil.
  5. Close the foil around the garlic bulbs and crimp it tightly.
  6. Roast the garlic in the oven for 1 hour, then allow it to cool before using it in step 12.
  7. Meanwhile, wash the cauliflower and cut it into rough slices.
  8. Place about 30 ml (or 2 tablespoons) of olive oil in a saucepan large enough to accommodate about 2 l (or 8 cups) of soup.
  9. Heat the oil over medium-low heat, then add the cauliflower and cook it, turning occasionally, until it is lightly toasted and no longer smells raw.

  10. Add the broth to the cauliflower and bring it to a boil.
  11. Simmer the broth for 15 minutes, then turn the heat off.
  12. When the garlic has cooled, remove the roasted pulp from all three bulbs. (I use the flat side of a large knife to press out the pulp onto a chopping board.)
  13. Wash and chop the basil leaves roughly.
  14. Add the garlic and basil to the broth in the pan.
  15. Use a blender or food processor to puree the contents of the pan.

The Story:

This soup was a way to use up a few odds and ends that were cluttering the refrigerator and freezer shelves: old garlic, degenerating cauliflower, basil picked in order to plump up the plant, chicken bones from previous roasts, and the last pieces of the piglet that our daughter and son-in-law smoked for us just before Christmas. The broth therefore added a wonderful bacony flavor to the soup. I will never be able to replicate it exactly, but the basil-garlic flavors and the creaminess of the pureed cauliflower were too good not to share. 
Bits and pieces make a good serendipity soup

No comments:

Post a Comment