Creamy cauliflower soup that’s simple to make
When I was a young girl, my mother and father packed up the rented minivan and took us four children, and usually a few friends for my older brother and sister, and my widowed Aunt Else on the ferry from England to Norway. We stayed at an idyllic hotel for two weeks.
We spent our days fishing for our lunch in a little wooden boat and cooked our catch on a remote island, over a fire made from collected twigs and dried seaweed. My parents always said we were too many to feed every meal in a restaurant. So, when supper time came, the prepared feast was always a relief and absolutely delicious after a somewhat chilly, but fun day catching fish and swimming in the sea that never dared to go above 65 degrees.
Supper always began with soup. My favorite was the cauliflower — usually a tasteless soup. But this one was utterly scrumptious. Here is my own, very simple recipe: my comfort food.
Norwegian Cauliflower Soup
A glug of olive oil
1 chopped onion
1 head of chopped cauliflower, greens, too
1 Parmesan rind (vital for flavor)
2 cups of vegetable or chicken broth
1/2 cup of cream or 4 tablespoons of nondairy creamer (if you like it creamy, but dairy-free)
A handful of chopped chives
Soften the onion in the oil. Add all the other ingredients except for the cream or nondairy creamer and chives.
Simmer for about 30 minutes until the cauliflower is very soft.
Remove the Parmesan rind.
Whizz up in a blender, then add the cream or nondairy creamer. Season with salt and pepper to taste.
Sprinkle chives on top.
Then close your eyes and think of Norway! Makes 4 servings.
Per serving: 186 calories; 14 g fat (4 g saturated fat; 68 percent calories from fat); 12 g carbohydrates; 8 g sugar; 20 mg cholesterol; 608 mg sodium; 8 g protein; 6 g fiber.