This morning I woke up to a wee barrage of tweets about lemongrass and cauliflower soup.
Bleary eyed, I tapped out basic approval of the idea, and, forgetting about it entirely, headed immediately to New Day Cafe for a thick Danang coffee, which does wonders in reversing the effects of the previous night's Sauvignon Blanc.
An hour or two later, four of us had decided that we'd better start chopping up cauliflower and lemongrass.
Chris G Nguyen thought that coconut may be a worthy addition, along with galangal.
I kaiboshed the galangal idea, and did a bit of a Samsung/Apple with her coconut milk idea, adding it in last.
She's probably copyrighted it already. Bloody authors
The resuIt was nothing short of spectacular – this really is a delicious cauliflower soup.
I did a couple of 'cheffy' things to it, which is to be expected.
Thanks a lot to @nicofeld @fabiofernandes @ChrisGNguyen on twitter for a fun afternoon and an excellent soup of the day at @LifestyleDanang
Cauliflower Soup Ingredients
1 med cauliflower
4-5 lemongrass sticks
2 medium potatoes
1 large onion (white or brown)
2tsp lemongrass and kaffir lime infused sea salt
60ml vegetable oil
60ml cornflour/cornstarch and water (for light thickening)
Ingredients to finish and serve the soup
crispy fried shallots
shallot oil (made by frying and storing the shallots in it)
thick Thai coconut milk
Thai/Vietnamese sweet basil
large red chilli, barbecued/char grilled, then seeds removed
- clean and slice the cauliflower, onion, potato
- crush/bruise the lemongrass sticks and tie them into knots
- heat a heavy bottomed steel pot, add oil, then saute the onion, potato and cauliflower with half of the lemograss salt until lightly coloured
- cover with water and simmer until cooked through – about 20 minutes
- turn off heat and stand 20 minutes more to allow lemongrass to fully infuse
- blend/puree at high speed, then strain into a clean pot
- bring to a gentle simmer, thicken with a LITTLE cornstarch and water mixed together is required.
- adjust seasoning with lemongrass salt
- stir in coconut milk (Thai or Samoan best), then strain. Your Asian cauliflower soup is now ready
- reheat soup to a simmer, then stir in Thai/Vietnamese sweet basil
- pour into hot bowl
- garnish the top of the soup with shallot oil, crispy fried shallots, the grilled, slightly blackened chilli and a little coconut milk
- serve with a lemongrass stick in it (lightly bruised at the bottom) to use as a stirrer
Step by step photos below.
Please note that I increased the amount of potato – using 2 medium ones, not one.
Go by the amount in photo 2, where it's all peeled and cut.