This post is in English and in Portuguese. This is for the Weekend Herb Blogging, a weekly event which is in its 3rd year. Haalo from the beautiful blog Cook (almost) anything at least once is now the co-ordinator of the event. My post is for the event from 29th December until 4th January which is being hosted by Haalo.Please click on the event logo above to be taken to the page with the rules as well as the event schedule for the upcoming weeks.
Os posts que faço para o Weekend Herb Blogging serão sempre em duas línguas. Quando virem o símbolo acima saiba que a primeira parte do post será em inglês e a segunda parte em português. Este post aqui é para a semana de 29 de dezembro a 4 de janeiro. A co-ordenadora do event é a Haalo do lindo blog Cook (almost) anything at least once. Clique no logo para ser levada(o) à pagina com as regras de participação, assim como a lista de quem estará organizando o evento numa dada semana.
I have a soft spot for cauliflower. When I was younger – in my teens, I used to eat a lot of it. The mother of a very good school friend of mine used to prepare it every time I used to go to their house for a study session – at least once a week. Plus mom would also prepare it regularly. I would go there straight after school, we would have lunch and the afternoon was reserved for studying. Once I moved to Europe I learnt to eat it raw, as a snack. About 4 years ago I started varying the way I prepare it. Some people I know cannot bare this lovely vegetable so I tell the how it is very rich in fibre, and is rich in potassium, vitamin C and it is a good source of protein, phosphorous and calcium. It is terribly low in fat and calories. Perfect for a snack. If you decide to boil it, by squeezing lime juice in the water the cauliflower will keep its beautiful white colour. As it is winter in my neck of the woods I have gone for soup this time, and used milk to boil it. I find that it adds a velvety texture to it.
Cauliflower soup with blue cheese
- knob of butter
- 1 large onion, finely chopped
- 1 large cauliflower,(about 900g/2lb) trimmed and cut into florets
- 1 potato, peeled and cut into chunks
- 700ml vegetable stock
- 400ml milk
- sal and white pepper
- Cheese to serve – I prefer blue cheese and this time I used Stilton
Heat the butter in a large saucepan over medium heat. Then add in the onion and cook until softened, about 5 mins, stirring often to avoid it sticking to the pan. Add the cauliflower, potato, stock, sal, pepper and milk. Bring the mixture to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato even softer. You might need to remove a bit of froth that will be created on the surface after a while – you might even turn the heat off when you feel that you are nearly there. The heat of the pan will finalize the cooking. Adjust the seasoning.
Transfer the mixture to a blender or food processor and whizz it to get a creamier consistency. You can put it all through a sieve if you want to rid it of any lumps. I like mine a bit rustic. If you need to thin it out just add a bit more milk. The soup will keep for about 3 days in the fridge. When time comes to serve it add crumbled cheese on top and serve it just like that or add a couple of slices of a good toasted brown bread.
Sopa de couve-flor com queijo
- pedaço de manteiga
- 1 cebola grande picada
- 1 couve flor grande (cerca 900 gramas), aparada e cortada em floretinhos
- 1 batata descascada e cortada em pedaços
- 700ml caldo de legumes
- 400ml leite
- Queijo para servir – dô preferência a queijos tipo roquefort
Aqueça a manteiga numa panela de fundo pesado em fogo médio. Depois acrescente as cebolas e refogue-as até que fiquem macias. Ponha a couve-flor, batata, caldo de legumes, sal, pimenta e leite na panela e leve ao ponto de fervura. Assim que ferver reduza o fogo e deixe cozinhar por uns 30 minutos – a couve-flor deverá ficar bem macia e a batata mais ainda. Você pode desligar o fogo quando estiver se aproximando do ponto. O calor da panela vai ser suficiente para acabar de cozinhar tudo. Ajuste o tempero.
Transfira a mistura para um liquidificador ou processador. Caso queira passe tudo por uma peneira. Prefiro a minha sopa mais rústica,então não usei a peneira. Na hora de servir ponha pedaços de queijo por cima da sopa.