Cauliflower Walnut Cream: A recipe

My poor camera. Usually it is like an ever present extension of my arm, but lately it has been more like an artificial limb hidden away in the closet never seeing the light (or shadows) of day.

But the arrival of Spring, that shifting of the sun so slightly Southwards, brings tantalising shards of light into and around my house. Not to mention that altogether it is so much lighter, so taking photos is not a matter of chasing light around the house at specific times of the day or bringing out the studio lights and setting them up. I had little time for either this winter.

But still, I am trying to cram some winter into my life before Spring definitely announces her arrival. Right now she tempts us with a 29C day here and and 25C day there, with rain and clouds in between. So a light soup to recall winter yet allow Spring to advance on her journey.

Cauliflower and Walnut Cream

Source : inspired by The Soup Bible
Cuisine: European?
Prep time: 5 mins
Cooking time: 20 mins
Serves: 4 – 6 people, depending how you use it

ingredients
1 medium cauliflower
1 onion, roughly chopped
450 ml veggie stock or water
2 cups milk
3 large Tblspn walnuts
salt and freshly ground black pepper
paprika and chopped walnuts to garnish

method
Trim the cauliflower and break into small florets. Place the florets with the onion and stock into a large saucepan and bring to the boil. Cover and simmer for around 15 minutes until the cauliflower is soft.

Add the milk and walnut pieces. Blend in the blender (for a smooth soup) or with an immersion blender (will still have some small pieces of walnut in it).

Season the soup and reheat gently. Serve with a dust of paprika and chopped walnuts. Even better the next day.

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