The Island Chef

Soup Recipes

I love soups and here are some of my favourites. They can use up left-over vegetables and a way to use up gluts of vegetables. I hope you enjoy them too!

CAULIFLOWER AND SAKE SOUP

  • 15 ml/1 tablespoon (s oil)
  • 1 onion (chopped)
  • 1 head (s cauliflower medium size, cut into florets)
  • 120 ml sake
  • 720 ml chicken stock or water
  • Salt
  • Pepper
  • Lemon juice – 1 or 2 lemons
  • Milk (optional)
  • Cold pressed Rapeseed oil for cooking
  1. In a medium saucepan, melt butter over medium heat. Add onions and cook until tender, stirring to prevent browning. Mix in cauliflower and sake, bringing to a simmer. Add chicken stock (use water for vegetarian) and simmer, covered, until cauliflower is soft, approximately 30 minutes.
  2. When tender, allow to cool slightly and puree in blender until smooth. Strain through a fine-mesh sieve. Season to taste with salt, pepper, and lemon juice. Cool. When chilled, adjust consistency with either cream, milk, or water. Check for taste and season if needed.
  3. Serve chilled soup in a shot glass or serve warm in a small bowl or coffee cup.
  4. This soup can be served as a cold appetiser in shot glasses which makes an unusual way to start a dinner party. Add some mint or basil leaves as decoration.
  5. If serving as a hot soup, then serve with a sprinkling of chopped parsley on the top and crusty bread to accompany the soup.
  6. Both the sake and lemon lift the flavour and removes the slight bitterness that cauliflower can sometimes have.

Serves 12 in shot glasses or 4 in bowls
Preparation time – 20 minutes
Cooking time – 30 minutes

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