Cauliflower & pea soup with roasted garlic

On a stormy, tumultuous night such as this when you know winter has definitely hit, there is nothing tastier or more appealing than a creamy, warm soup.

Cauliflower & pea soup with roasted garlic - an original recipe

1 large cauliflower, chopped roughly
1 cup peas
1 L chicken or vegetable stock
3 cloves garlic, very finely chopped or minced
200 ml thick cream
1 tablespoon butter
salt & pepper, to taste
chopped chives
grated cheese (tasty, swiss, mozzarella or gruyere)

In a large pot, bring stock, cauliflower and peas to boil. Turn to medium heat and cook for around 20 minutes.

Separately, fry garlic in some olive oil (i used truffle infused oil) until it starts to caramelise. Add to soup.


Once vegetables are soft, place in blender or food processor and whiz until smooth.

Place back in pot on low heat and add cream. Add salt and pepper to taste, and extra water if soup is a little lumpy.

Just before serving, add butter into pot and stir.


 

Serve with grated cheese, chopped chives and a dash of olive oil (all optional). Best slurped up with a soft dinner roll.

Enjoy :) xx emmsy

And the award winning cake is...

Thanks for the kind congratulations on the Bake Off 1st prize - I'm stoked!  Most importantly, we managed to raise $900 as part of Cancer Council's Australia's Biggest Morning Tea, which makes me even happier :)

Have to say Emmsy, your turkish delight cake probably would have knocked mine out of the ball park, it looks capital Unreal.  Recipe, please?!

Here is the recipe for my award winning Pink Velvet Cake (I added a gorgeous - and expensive - pile of fresh raspberries to decorate), courtesy of The Australian Women's Weekly, which is one of my favourite culinary sources.  Happy baking !  Jas.xx