Vegetables in Season in August - Along With a Recipe for Rustic Cauliflower Soup

Artichoke

Asian Greens

Avocado

Beetroot

Broccoli

Brussel Sprouts

Cabbage

Carrot

Cauliflower

Celeriac

Celery

Fennel

Garlic

Ginger

Horseradish

Jerusalem Artichoke

Kohlrabi

Leek

Okra

Onion

Parsnip

Potato

Pumpkin

Shallot

Silverbeet

Spinach

Swede

Sweet Potato

Turnip

Witlof

Rustic Cauliflower Soup

The humble cauliflower makes this wonderful soup.The idea comes from Helen Corbitt, a wonderful ‘Southern’ cook and party-giver who was director of the famous Nieman Marcus restaurant in Dallas, Texas.

Some recipes suggest serving cauliflower soup with truffle oil and I must say the flavours together are sublime (see Note below) but my family enjoys this more rustic version for a casual winter supper.  I love to hear my daughter request it. It’s nice to think the recipe will live on through her.

Ingredients

• 1 medium cauliflower
• 2 medium onions
• 60g unsalted butter
• 1 litre milk - or as much as required to cover cauliflower
• 2 teaspoons salt, or to taste
• 1 egg yolk
• 2 Tablespoons cheddar cheese, grated
• 2 sausages, skins removed, mashed, pan fried and crumbled

Method

1. Trim the cauliflower, wash well and cut the florets up roughly
2. Melt the butter in large saucepan. Don’t let it colour
3. Slice onion thinly and saute in butter for a few minutes
4. Add cauliflower, roll well in butter and onion and saute till onion is soft but not coloured
5. Add milk and bring to simmer. Cook gently till cauliflower is soft
6. Puree in a blender
7. (I like really smooth soup so I strain the mixture after blending)
8. Return to a clean saucapan and bring to simmer
9. Add salt, to taste
10. Add beaten yolk and cheese and whisk really well
11. Taste again but remember that the cooked sausage will contain extra salt

Note: If you want a more refined soup you can leave out the egg, cheese and sausages. After blending the soup and returning to the saucepan, season with salt and some grated nutmeg, add 60ml fresh cream or creme fraiche (sour cream) and heat gently till very hot. Serve with a swirl of truffle oil or simply add finely chopped chives.

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