SAMSUNG CSC
If it has been a dry winter for us around here… really dry. Not a drop of moisture in the air. Rain water tanks and dams have been drying up, and we have been so lacking in moisture, in fact, that it has forced the closure of several local brothels, causing uproar throughout local fat business man circles. The word moist has been banned from public use under the incitement to riot act. It’s been so dry people are opting for jerky as a moist cut of meat for their Sunday dinner. On a serious note (yes, I know those serious notes have no place on these pages. I’m sorry) local fire authority though it would be a good idea to enforce a total fire ban. Fine with me. But last night the peeps upstairs decided they’d had enough of all of this fire ban business and let the wet shit rip from above. It was time to make amends before the end of winter so they gave us a soaking. They gave us our whole winter in three days, which is totally fine, but a little more even distribution next time is also fine by me…

I made soup to take away the coldness that was slowly enveloping my body and soul. It was cauliflower soup and it went a little something like this…

I was quite literally eating that fried crumb goodness from the spoon

I was quite literally eating that fried crumb goodness from the spoon

You know what time it is little soupy? Time to get in my belly

You know what time it is little soupy? Time to get in my belly

CAULIFLOWER SOUP (for 6)

1 medium head of cauliflower, chopped into 2-3cm chunks, stem included
2 large leeks, white/very pal green part only, sliced (a couple of onions would do the trick)
2 anchovies
2lt vegetable stock or water if that’s all you got
1 teaspoon each salt and pepper
torn croutons, grated gruyere cheese and chopped parsley to serve

• Sauté leek and anchovies in a little oil until soft
• Add the rest of the stuff I said you will need to make this soup and simmer for 1 hour
• Blitz that bad boy with a stick wizz or in a blender (do it in small batches… it is steaming hot soup remember, not your fricking green smoothie) and check seasoning
• Serve it up, garnished with the stuff I told you to garnish it with

We had gruyere with our soup, but it could handle just about any cheese you threw at it; cheddar, blue, parmesan, etc. also the croutons were made by tearing day old bread, crusts and all, into chunks and the frying them over low heat with a little olive oil and garlic.