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We invited an overseas friend RG who was in town over for dinner last Saturday evening. Always on a tight schedule, RG would still make a point to call us when he’s in town – a really thoughtful gesture on his part. In our present busy world of always not having enough time, there’s something special about a friend who cares to stay in touch. We feel blessed to be remembered.

RG used to live and work in Singapore some years back but has since moved to Denmark where he lives with his lovely spouse and little son. Their home in central Copenhagen is walking distant to Langelinie, a beautiful pier, promenade and park with many attractions including the Gefion Fountain and the Ivar Huitfeidt Column. Most famously, it is also home to The Little Mermaid. We visited them about two years ago and that was the first attraction we were introduced to, a small and unimposing mermaid statue based on a fairy tale written by Hans Christian Anderson.

As RG is not a big fan of meat, my daughter and I put our heads together this dinner menu – a vegetable soup (Cream of Cauliflower Soup), a local salad (Tempeh Salad), a soya cum fungi appetizer (Grilled Tofu with Cheesy Mushrooms) and a side dish (Potato Au Gratin) to go with the main – Spinach Pesto Pizza.

The winner on the menu was probably the soup. Whoever thinks Cauliflower Soup is unappetizing has probably never tried it at all. Let me assure you that this pale and boring looking soup is actually very homely and full of flavours. If you’re one of those who doesn’t like cauliflower, I challenge you to try it. Give it to your kids too… you will be surprised !

CREAM OF CAULIFLOWER SOUP (adapted from Smitten Kitchen)

Ingredients :
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1 head cauliflower (about 600gms)- remove leaves and thick core and cut coarsely
4 stalks celery, cut coarsely
2 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 cup grated parmesan cheese (optional – I omitted this for a healthier soup)
1 litre vegetable stock (or chicken stock)
200ml cooking cream
1/2 teaspoon black pepper (go easy with this if you’re giving to kids)
salt & pepper to taste

Method :

1)  Heat the olive oil in a large saucepan and pan-fry the onion and garlic until softened.

2) Add the cauliflower, celery and stock and bring to boil. After that, cover the pot,  reduce heat and leave to simmer until vegetables are tender (about 20 mins).
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3) Remove from heat and transfer the vegetables and soup into a blender. Puree and return it to the pot.
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4) Bring to boil. Add cooking cream (and the parmesan cheese, if you like). Season with salt and pepper and stir well.
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5) Garnish with chopped coriander. Serve warm.

Silky & tasty Cream of Cauliflower Soup !

Silky & tasty Cream of Cauliflower Soup !

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