Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night


I posted this picture to Twitter tonight and I was asked for the recipe. Click on the image for a clearer view of the soup.

Spicy cauliflower and pumpkin crab meat soup for #dinner

Spicy cauliflower and pumpkin crab meat soup for #dinner

 

I’m happy to share the recipe although I never weigh anything and I suggest gauging the amounts based on how many people you’re cooking for.

Spicy creamed cauliflower and pumpkin crab meat soup

  • Servings: 1
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients

  • Cauliflower—as many florets as you need
  • Pumpkin—as much as you need
  • Tomatoes
  • Chilli flakes—lots
  • Spring onion—finely sliced
  • Parsley—finely sliced
  • Cracked pepper—lots
  • Salt—as per your taste
  • Parmesan cheese
  • Cream cheese
  • Pouring cream
  • Chicken stock
  • Crab meat—tinned

Method

  1. Boil the cauliflower, pumpkin and tomato in stock until soft
  2. Drain and dry
  3. Return to the saucepan and add pouring cream
  4. Bring to the boil and stir continuously to reduce the cream
  5. Add curry powder
  6. When the consistency has thickened a little remove from the heat and blend with a stick blender
  7. Add the spring onion and parsley and stir in
  8. Add the Parmesan and cream cheeses and stir in
  9. Add the crab meat and stir in
  10. Add cracked pepper
  11. Capture an image
  12. Eat the soup
  13. Clean up the dishes
  14. Post an image to twitter
  15. Write the blog post

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other food I ate today

Shaved lamb, tabouli and aioli for #lunch

Shaved lamb, tabouli and aioli for #lunch

Bacon and eggs for #breakfast Wish it was pay day Thursday :-)

Bacon and eggs for #breakfast Wish it was pay day Thursday 🙂

Slapping my pork for good nude wonton


Regular readers will know of my love of wonton soup, especially my Mum’s wonton soup. It’s simply the best and one of two of my favourite meals. In March, Yummy Lummy was featured in the Good Food and Wine Guide. I mentioned that Mum’s wonton soup was one of my favourite meals. In that article you’ll see a picture of Mum’s dish.

Since I’m taking a low carbohydrate approach to weight loss and health improvement, the wonton wrappers are not really suitable. That doesn’t mean the filling can’t be prepared and cooked like meatballs in a thin broth.

So tonight I have used Mum’s wonton recipe sans wrappers and enjoyed the final product. You can see another post about Mum’s wonton soup here.

 

Nude wonton soup

Nude wonton soup

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Slowly cooked lamb shoulder and cauliflower soup


Last night after making a pot of cauliflower soup I set about preparing to cook a shoulder of lamb for my lunch this week at work. Having now seen the result I think I’m going to swap around and have left over cauliflower soup for lunch and lamb for dinner when I’m at my place this week.

Yesterday afternoon I returned to Canberra from Brisbane and immediately started shivering on leaving the aeroplane and walking on the air bridge at Canberra airport. My mind immediately went to warm comforting foods hence the need for soup and a joint of meat.

The cauliflower soup is pretty basic. I sauté some onions and bacon pieces and get the bottom of the saucepan nice and sticky. Once the onions are soft I add a splash of white wine, some diced potato and the cauliflower florettes. To this I add some chicken or vegetable stock and then enough water so that after 30 minutes of simmering it has reduced to enough to blend without being too watery. I know what you’re thinking, I’ve spent most of my career in a laboratory; I should be able to be more precise than that. Like I explain to my medical students, medicine and pathology included is like a main meal, experience is what is needed. That is different to dessert and pastries where you need precision. Once the cauliflower and potato is soft I use my trusty Bamix® to blend the contents into a smooth soup. To this I add a few generous lumps of blue cheese and some pouring cream. This gets heated through and then served with crusty toasted bread and butter (or as some tweeps have commented served with butter and some toasted crusty bread).

Cauliflower soup with bread and butter (iPhone)

For the lamb I wanted to cook it slowly without a slow cooker. I decided on a large casserole and a low oven and a cooking period of about six hours while I slept. The preparation is pretty basic with onions, celery, carrot, tomato, red wine, beef stock, bacon pieces and the lamb. In my refrigerator I also noticed some old lup cheong and I thought, why not? What I enjoyed most was getting my boning knife out and having some fun dissecting the joint of meat.

When I woke up this morning my apartment was filled with the aroma of slow roasted lamb. It was amazing.

Lamb shoulder (Nikon D90) I wanted to capture a rustic look

Lamb shoulder (Nikon D90) Vegetables have been cut

Lamb shoulder (Nikon D90) I love a bit of blunt and sharp dissection

Lamb shoulder (Nikon D90) Everything tastes better with bacon and lup cheong

Lamb shoulder (Nikon D90) You should have smelt this when I opened the lid

Lamb shoulder (Nikon D90) I could just devour the meat, it was falling off the bones

Lamb shoulder (Nikon D90) Oh look vegetables too

Tomorrow I head off to Darwin for a night. I’ll be back late Wednesday night for the second half of the second State of Origin match and I’ll be enjoying some lamb stew. Yum!

Comfort food—Cauliflower soup


Dinner

Cauliflower soup

I really love soups. One of my favourite base soups is Cauliflower soup.

Ingredients
Half a head of Cauliflower
One Potato
Bacon
Onion
Chicken stock
Wine wine
Celery
Mushrooms
Cream

Methodology
Sauté onions in some olive oil and then add some diced bacon. Deglaze the pan with a little white wine and then add some chicken stock. Add the other vegetables and add sufficient water to cover most of the vegetables. Bring the pan to the boil and simmer for thirty to forty minutes. With a hand-held food processor liquefy the mixture to a soup texture. Put back onto the stove and add cream. Stir into a smooth soup.
Serve with crusty bread.