Soup kitchen

Perhaps one of the signs of a great party is no photos. If so, this little dinner party I hosted last week, a “soup kitchen”, was one of the best. I have only have two snaps to mark an evening defined by big pots of soup, simmering gently on the stove. Thank you to my beautiful friends for supplying: cheap vino for the mulled wine, bread for dunking and great conversation.

If it’s the middle of winter and you’re out to feed a crowd, there is no better path to follow than the way of the soup. I made a creamy cauliflower and potato, and a vegan ‘French’ onion soup (it turns out golden syrup is a good replacement for the more ‘spensy Maple Syrup).

Soup Kitchen

Cauliflower and potato soup

{Adapted from Cuisine magazine}

100g unsalted butter
1 large brown onion, finely diced
2 cloves garlic, finely sliced
1 head cauliflower, cut into florets
4 large potatoes, peeled and diced
1 litre vegetable stock
salt & pepper to taste
3-4 tablespoons Dijon or whole grain mustard
100ml cream

Melt the butter in a large saucepan, then add the onion and garlic. Fry until translucent. Add the cauliflower and potatoes. Pour in the stock and milk. Cover, bring to a gentle simmer and cook until the potato is tender. Optional: a few splashes of white wine. When the vegetables are cooked, remove from the liquid, purée with salt to taste and the mustard. Return to the saucepan and bring back to heat, stirring gently. Serve with cheesy toasted bread for best results.

Yield: 4 servings