Carrot & Cauliflower Bisque

The key to this is getting it really smooth and Bisque-like. The boy likes this as it’s fresh tasting despite being made from winter vegetables

3tbsp butter

1 leek, white part only, chopped

1tsp ground cumin

½ tsp ground coriander

5 cups vegetable stock (Marigold Swiss Bouillon is good)

4 medium carrots, chopped

2 cups cauliflower florets

1 small potato, peeled and diced

½ cup sour cream

Salt & pepper

½ cup chopped chives

This is easy, once you’ve done the chopping and chopping is no hardship if you have something good to listen to. In this case Radio 4. Incidentally a Bisque is usually seafood, thickened with egg yolk and finished with brandy. In this case it’s really the colour that is the tribute.

Melt the butter in a saucepan and gently cook the leek. Stir in the cumin and coriander. They always seem to be in this 2:1 ratio in Indian cooking so I shall respect the ancient wisdom.

After about 2 minutes, or when it starts to smell fragrant, add the veg – the carrot, cauliflower and potato. Pour in the stock. Chicken would be just as good. Simmer for 20 mins with the lid at a tilt.

Let it cool (cooling it slowly in the pan will allow the veg to keep cooking and softening). Blend – I think this should be in a blender and for a good few minutes . I keep another cup of hot stock on standby in case it needs thinning a little.

Pour back in a pan to warm it through and season with salt and pepper. Whisk in the sour cream and add the chives. This is a lot but it will fleck it with green, provided you’ve chopped them nice and finely.

The boy likes this served in large teacups to sip from. He usually does his best Tennessee Williams style impression of a southern belle.