Some soups are simple broths - delicate little things admired for their subtlety. Some are more robust. This is one of the latter - one of those big, boofy soups. Well as big and boofy as a soup can be - but not as big and boofy as a rib of beef. To add extra flavour to this, I broke the cauli into pieces, shook these with extra virgin olive oil and roasted them, along with a large onion and a few cloves of garlic. I then placed the roasted vegetables into a large saucepan with about 2 cups of home-made chicken stock, covered this and simmered it gently until everything was perfectly soft. I added salt and pepper, then pureed the lot until smooth. I grated a few tablespoons of gruyere into this and stirred it through. Finished with a drizzle of hazelnut oil in the bowl. Some crusty sourdough from Sydney's Sonoma Bakery. And that's it - a satisfying, simple, warming meal for winter. If you make stock regularly and keep some in the freezer, a soup like this is a cinch.
ROASTED CAULIFLOWER & GRUYERE SOUP WITH HAZELNUT OIL
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