Here’s a remake of an old favourite. This is adapted from Moosewood Restaurant Low-Fat Favourites – a must-have in every kitchen. I admit I tend to up the fat content at every opportunity though…
Before you start, make parmesan crisps. Grate some parmesan finely. Using a ring, make parmesan rounds on baking paper, or better still, a silicon mat, on a baking tray. Bake at 200C for 5 or more minutes until melted and just starting to brown. Watch carefully or they will burn. Allow to cool.
Fry 2 cups chopped onion over medium heat in some olive oil for 10 minutes.
Add 1 cup peeled and chopped carrot and fry for another 5 minutes.
Add 3 cups diced potatoes and fry for 2 minutes.
Add 1 cup chopped celery and fry for 2 minutes.
Add 5 cups of chicken stock and bring to the boil (you can use water, but I pretty much always use chicken stock instead in soup recipes)
Add 1 medium or half a large cauliflower, chopped.
Add 1 teaspoon dried mustard, 1 tablespoon lemon juice, and 1/4 teaspoon of caraway seeds.
Add salt and pepper to taste.
Simmer for 15-20 minutes until carrots are tender.
Puree the soup (let it cool a little first).
Add 1-2 cups of milk to suit the consistency that you’d like. You can use some cream or buttermilk.
Add 1/2 cup grated parmesan cheese or 1/4 cup parmesan and and 1/4 cup crumbled blue cheese.
Reheat and stir until cheese dissolves.
Top with thinly sliced spring onions and (optional) crispy bacon
This tastes great.