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Cauliflower and Corn Chowder - Organic Box News 15th - 18th March, 2011

Mattby Matt, 8 yr, 8 m ago in Blog
Comments | Tags: Box News, soup, greens

This week’s potato is ‘Cosmos’. It’s a tasty all-purpose variety and one that keeps quite well; an important consideration for us now that spring is here. Without a drenching in chemicals to inhibit their growth, organic potatoes will form sprouts very quickly when removed from cold stores. This shouldn’t affect their eating quality providing they don’t get too long and start making the potato dry up and go wrinkly. If you buy bulk potatoes from us it might be best to go for ½ sacks rather than sacks. On the subject of sprouting, low temperatures are holding back the purple sprouting broccoli, but we are trying some local kale shoots in the no-potatoes and larger boxes. This is the sweet and tender regrowth on the kale plants that have stood all winter, and although it’s a bit unusual looking we think you should find it tasty. The leeks are local too.
 

Cauliflower and Corn Chowder 

A rich and soothing dish based on a recipe in one of my favourite cookbooks ‘The Cranks Bible’ by Nadine Abensur. She recommends a couple of chopped spring onions or some chives as a garnish, and a shredded sorrel leaf; one of the earliest plants to emerge, and if you’re sharp eyed and reasonable at plant identification, very common in grassland and on verges. It has a lovely lemony sharpness ...

  • 1 medium cauliflower broken into small florets, Cauliflowers  id=
  • 40g butter,
  • 1 medium onion chopped,
  • 1 leek finely sliced,
  • 3 cloves garlic finely chopped,
  • 750ml vegetable stock,
  • 200g frozen sweetcorn,
  • 1 tsp mustard,
  • 2 tbsp cream,
  • a grating of fresh nutmeg,
  • salt and pepper ...
  1. In a large pan gently soften the onion and leek in three quarters of the butter.
  2. After 5 minutes add the cauliflower and garlic.
  3. Cook, stirring frequently, for a further 5 minutes.
  4. Add the stock and simmer until the cauliflower is just tender, and then blend the soup to a fairly rough consistency (a hand-held blender id ideal for this).
  5. Stir in the sweetcorn, mustard, cream and nutmeg, and season well with salt and pepper.
  6. Simmer for 10 minutes, adding more liquid if it seems too thick.
  7. Stir in the remaining butter, garnish and serve.
     
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