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Cauliflower and Coriander Soup - Organic Box News 21st - 23rd September 2011

Mattby Matt, 1 yr, 8 m ago in Blog
Comments | Tags: Box News, Local, UK, seasonal

This week’s potato is ‘Sante’, a popular variety with organic growers because of its disease resistance, but we find it a consistently good in terms of flavour and texture. It has a slightly ‘floury’ flesh, best roasted, baked or mashed. At this time of year the potatoes have developed a decent skin and are suitable for storing; sacks (25kg) and half sacks are £15 and £8 respectively, and at the moment we are stocking Sante, Desiree and Nicola, but other varieties should follow soon. There’s a very autumnal feel to the boxes this week. The cauliflowers, carrots and leeks are Yorkshire grown, and the corn and ‘acorn’ squash are from Herefordshire. The acorn is a proper ‘winter’ squash so should keep for a month or two. The flavour is quite mild, but richer, sweeter varieties will follow. In the fruit boxes the English apples are a mixture of ‘Meridian’ and ‘Red Pippin’ and the pears are English ‘Concorde’.  Avocados ripen in the autumn and winter, and these are the first of the Spanish; a variety called ‘Bacon’.

UK Cauliflowers id=Cauliflower and Coriander Soup ... This is based on a recipe in Sam and Sam Clark’s ‘Casa Moro’. In Turkey, yoghurt is often used in soups giving them a fresh, tangy quality but also making them quite rich and filling ...

  • 50g butter,
  • 3 tbsp olive oil,
  • 1 medium onion finely chopped,
  • 3 cloves garlic finely chopped,
  • 1 tbsp coriander seeds roughly ground with a pestle and mortar,
  • 1 cauliflower chopped into small pieces,
  • 750ml veg. stock,
  • 1 egg yolk,
  • 1/2 tbsp corn flour or plain flour,
  • 300g greek yoghurt,
  • 2 tbsp fresh coriander chopped,
  • salt, pepper
  • (optional) chilli flakes ...
  1. Heat the butter and oil in a large pan and add the onion, garlic and coriander seeds.
  2. Cook for 10 minutes or until lightly browned, stirring occasionally.
  3. Add the cauliflower and half the stock, and simmer for 20 minutes, mashing the cauliflower with a potato masher as it softens.
  4. In a bowl beat together the egg yolk and the flour until smooth, and mix in the yoghurt.
  5. Stir into the soup with the remaining stock.
  6. Heat through, seasoning with salt and pepper and stirring in the coriander leaf.
  7. Finish with a sprinkling of chilli flakes.

GROWING FOOD...  ‘A GUIDE TO EDIBLE-CULTURE, ORGANICS, BIODYNAMICS AND PERMACULTURE’ A ten week course by local expert and Beanies customer Richard Clare, starting 5th October, 7-9pm at the Central United Reform, Chapel Walk, S1 2JB. Tel 2686727 or 0771832759
Email .(JavaScript must be enabled to view this email address)
 

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