Chunky Cauliflower Soup

 

This is another soup from our repertoire of favourites.

I recommend cooking this soup using chicken carcass or chicken pieces. Cauliflower has got rather a delicate flavour and may become blunt if seasoned imperfectly. Having said that, even seasoned to perfection this soup just doesn't taste so good as when you cook it with chicken. The meat and bones extract those wonderful flavours of vegetables that make this soup special.

Ingredients:

• 1 chicken carcass
• 3-4 large carrots
• 5 medium potatoes
• 1 cauliflower
• 1 onion
• 1 bouquet garni
• 6 allspice grains
• 1 teaspoon turmeric
• 1 tablespoon double cream
• salt, herb salt and pepper, to taste

Preparation:

1. Wash the carcass, burn it carefully on a gas ring, put in a large pot and cover with water. Bring to the boil.
2. Turn down the heat and skim the foam that's risen from the meat on the surface.
3. Bring to the boil again, add the bouquet garni and allspice.
4. Peel the onion and burn on the gas ring until slightly burnt. Add to the soup.
5. Peel the carrots and potatoes and cut into small cubes. Add to the pot and simmer for about 30 minutes.
6. Add the cauliflower florets, season with spices and simmer until the vegetables are cooked.
7. Again, season to perfection, if needed, and gently stir in the cream. Remove from the heat.
8. Serve and enjoy :)