Soup to warm the soul
Savour cauliflower cream ’til spring takes hold
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.