Cauliflower, Porcini Mushroom & Sage Soup

A Recipe

This recipe went up on my blog in 2017 and a friend told me that he made it for his partner. This was lovely to hear since I don’t really like following or writing recipes. This conversation, however, reminded me that recipes can inspire and facilitate moments of togetherness, and it would be a shame to be so stubborn if connection and pleasure were the result.

If you end up making it, will you let me know?

Ingredients

Knob of butter

Splash of olive oil

1 white onion - chopped

2 cloves of garlic - minced

1/2 tsp fennel seeds

1 medium head of cauliflower - roughly chopped

1 large potato - roughly chopped

30g dried porcini mushrooms, rehydrated in hot water and left overnight

Chicken/Veg stock to cover

500ml whole milk

Handful of fresh sage

Method

Melt butter over a medium-high heat and add splash of oil to prevent catching

Saute onion and garlic with fennel seeds until translucent

Add cauliflower, potato and mushrooms and toss to cover with oil

Continue to saute for a few minutes before covering with stock and mushroom water

Bring to the boil, cover, and simmer until potato is soft

Add milk and fresh sage and heat through

Blend to a smooth puree and serve with black pepper and sage leaves fried crisp in butter