The first creamy soup I ever made, was a cauliflower soup. The reason I remember it is because this soup was included in our new healthy diet I wrote about some time ago. Many things were new and exciting but this particular one stayed with us until current days. It was just a matter of making myself writing down the recipe, as it’s so easy to cook by adding things into a pot and not measuring the ingredients. It is an easy recipe to make and rather seductive in its taste so my guess is that it might become one of your favourite soups.
I don’t really like to use much dairy to achieve a creamy structure of a soup. I had to look for a different option. Imagine my joy when I realised that it is possible to make a creamy soup without adding full cream milk. I was over the moon with happiness! If you are one of those you will love it too! Just a tablespoon of butter makes a whole difference to this soup – plus a lot of whizzing. It needs to be very smooth!
Another important note – the amount of chillies used for this soup is almost scary, but it’s necessary, so don’t avoid it. It goes nicely with the creamy cauliflower and most importantly it’ll make you laugh a lot while eating and afterwards! At least that’s our experience, and it never fails. On both a very cold, or a very hot day, I promise, you would benefit from eating this soup.
To find out more about cauliflower benefits, visit well-beingsecrets.com.
1 teaspoon salt
1/2 teaspoon pepper
3 small chilli peppers
1 clove garlic
2 stick celery
200 ml water
1 tablespoon of butter
To prep – wash and chop cauliflower. Peal and dice onion and garlic. Wash and dice celery.
In a large size pot add olive oil and once it’s heated add onion, garlic and diced chilli peppers. Cook and stir for two minutes, then add celery. Cook all together for another 2 minutes and add cauliflower. Pour in water and add salt and pepper.
Bring to the boil, then reduce the heat and simmer for 30 minutes or until cauliflower is cooked. At the very end, add butter and stir until it’s all melted.
Leave it to cool down a little before transferring to the blender. Blend the soup until it is very smooth and creamy. I added micro coriander and some chilies before serving but that’s optional.
The famous French treat was just recently seriously considered as one of the leaders in our family’s world of desserts. Its name is – Clafoutis!
I remember the first one I ever made was with cherries. It’s kind of traditional one and as far as little google research goes, we are to use the whole cherries, with pits, in order to achieve an extra flavour.
While I am waiting for the cherry season to share that recipe, I’ve decided to go with pear and almond Clafoutis. It became so popular that I might never get to make a post about the cherry one, we might stick just to pear and almond Clafoutis. Then again, who am I kidding, a recipe not to be tested and posted – impossible! Stay tuned and enjoy pear and almond Clafoutis while pears are in season.
Pear and almond Clafoutis
220 ml milk
150 gr sugar
80 gr plain flour
1/2 teaspoon almond essence
50 gr almond flakes
30 gr butter for greasing the baking tin
Pre heat the oven to 180C. Grease a baking tin with butter.
Peal and slice pears.
Mix the eggs with sugar. Add the flour and mix well to loose any crumbles. Gradually pour in the milk and at the end add almond essence.
Pour 1/2 of the batter into the baking tin previously greased with butter. Arrange pears and pour the rest of the batter on top.
Sprinkle with the almond flakes and bake at 180C for 45-50 minutes or until golden. Dust with powdered sugar before serving. Can be served hot or cold. Enjoy!