Soup to warm the soul

Savour cau­li­flower cream ’til spring takes hold

The Observer (Sarnia) - - LIFE - JU­LIAN ARM­STRONG

The trusty cau­li­flower, when made into a warm­ing soup, pro­vides sat­is­fy­ing sus­te­nance for home and hearth, ac­cord­ing to Copen­hagen food writer Trine Hah­ne­mann.

Cold-cli­mate dwellers re­ally need such sat­is­fac­tion, or what Scan­di­na­vian peo­ple call hygge, she writes in her ap­peal­ing cook­book Scan­di­na­vian Com­fort Food (Quadrille/Rain­coast, $50).

Cook up a batch of this soup, then keep warm with cups or bowls of it, served along with good bread.

The top­pings Hah­ne­mann uses to brighten up each serv­ing: Capers, al­monds, bread­crumbs and some wa­ter­cress.

Imag­i­na­tive sea­son­ings and clever com­bi­na­tions of veg­eta­bles dis­tin­guish this book, which con­tains more than 130 recipes.

The au­thor, a chef and food ser­vice com­pany pres­i­dent, knows her onions — and uses some of them along with pota­toes and gar­lic to make this easy soup.

Try us­ing chicken stock in­stead of wa­ter for added flavour.

The soup and salad sec­tions of the book are gold­mines, and veg­eta­bles get top billing through­out.

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