Cauliflower and Fennel Soup

As the bowl was placed in front of me I was both curious and cautious. The room was full of happy relaxed diners, laughter rang through the air, logs burning in the old wrought hearth warmed the space as I responded to questions of what was on the menu. I didn’t know the answer. To the bemusement of all my friends I’d allowed our hosts to decide and allowed myself to relax and enjoy my 30th birthday.

Set in rainforested hills in the eastern ranges the gorgeous old homestead and outer buildings emerged through the ancient tree ferned garden below the canopy of giant snow gums. Many of us, young parents, away for a weekend sans children had been looking forward to our little mini break to celebrate my birthday not the least of whom me. I’d considered a number of options for my celebration but settled on the homestead tucked away in the forest with windows that framed the lush landscape, comfy beds and lovely hosts who offered to cook dinner for us all. Uncharacteristically for me and after several calls from our hosts I’d relinquished the menu to their experience and skilled hands asking just for a meal to warm everyone up. You see I’m a July baby and knew our night away in the hills would be chilled by the soft filter of rolling mists through the densely forested landscape.

As a busy young mum of a toddler the days leading up to the event were, as always, busy. It wasn’t, however, as busy as it would have been had we self-catered thankfully, which left me time to cook…of course. Grateful for everyone’s efforts in making the effort and journey to our little mid-winter escape I decided to make small gifts of thanks to leave for them on their pillows for a midnight snack. We arrived first, settled in and took a walk to reacquaint ourselves with the setting. Popping in and out of everyone’s rooms I left little bags of my homemade white chocolate truffles in their rooms and settled in to await everyone’s arrival.

Amongst the old turn of the century buildings was an old church that acted as common area and lounge. Together we all relaxed after arriving and settled in enjoying some nibbles and bubbles.

As the fog rolled in and the sun set we all walked over to the main house no one more excited than me to be cooked for. I love winter food and surprisingly was looking forward to the surprise of a menu in which I’d had no input…most unlike me. Still rubbing my hands together to try and warm them a bowl of soup, steam curling up off the surface was a welcome offering. Inhaling the aroma rising up I couldn’t quite place the ingredients. Mostly a creamy coloured concoction it smelt delicious and appeared thick and hearty. Bringing a full spoon to my lips it was a strange feeling not knowing what I was about to eat. It seemed perhaps everyone felt the same as a hush settled over the room and we all took our first taste. Murmurs of approval replaced the hush as everyone started discussing the first course also trying to place the delicious flavours until one friend, a country girl, suggested perhaps cauliflower. Not an ingredient widely embraced 20, ahem, plus years ago. Some weren’t sure, others confirmed yes it was indeed cauli and indeed our chef confirmed Cauliflower and Parmesan soup.

Like many dining experiences it opened my eyes to new flavours. It taught me about embracing and making the most of what the season offers and to be creative with those ingredients.

I’ve made a soup similar to that one many times. It always makes me smile in the way sensory memories do. But more recently, in my lifelong journey with ingredients and flavour, I’ve become enamoured with fennel. It’s super versatile, cheap and uniquely flavourful. There’s loads of ways to cook and enjoy fennel but one I’m particularly loving is in soup. Bringing this new love together with winter cauliflower and the lessons learned that night in the verdant misty hills of eastern Victoria I can now warm cold hands, on Cauliflower and Fennel Soup.

Ingredients:

1 Tb olive oil

1 small onion roughly chopped

300gm/1 small fennel or half a large one trimmed of green stalks and base and roughly chopped

500gm roughly chopped cauliflower into pieces the size of cherry tomatoes or big strawberries

I garlic clove chopped

1 tsp nutmeg freshly grated if possible

30 gm butter

1 litre chicken or vegetable stock.

In a large heavy based pot, such as a cast iron one if you have one, heat the olive oil over low heat. Add the fennel and onion and cook gently for five minutes. When softened and starting to turn opaque add the cauli, garlic, nutmeg and butter and again cook gently five minutes stirring a few times to keep things moving and prevent anything from browning. Increase heat to medium, pour in the stock and bring to the boil. Once boiling reduce heat back down to low and simmer for 30-40 minutes until the vegetables are able to be mashed by a fork. Turn heat off and allow it too cool slightly for 10-15 minutes. Transfer to a blender or food processor and briefly whizz until smooth (as pictured)**. Season with salt and pepper return to wiped out pot and gently warm to serve.

** you can also use a stick blender for this step if that’s what you have.

You might also like to stir in something a little cream to make it even richer, sour cream is particularly good.