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our little guest ended up taking a rain check due to a runny nose, so we are now having a quiet day at home. those boxes are now filled up and in their place. it feels good to have that out of the way, i tell you.

i took a break just before lunch to do a little more research for an imminent trip. food research actually. look at this pile of raspberry meringues. aren’t they beautiful? and then i saw this and started thinking about corn bread and well, you know where this is going dontcha?

now, the perfect lunch would have been a batch of fried chicken, mashed potatoes, some creamed spinach and gravy to go with the corn bread, but realistic i try to be these days and in the end i settled for something a little more simple; mushroom and cauliflower soup.

here is how i made the cauliflower soup: half a head of a small white cauliflower chopped up, goes into a pot with enough vegetable stock to cover. make sure the liquid is rapidly boiling before adding the cauliflower florets, because the cauliflower will start cooking immediately. follow closely with two garlic cloves. after a while, season with freshly ground pepper and a pinch of salt and boil until the cauliflower is tender.

meanwhile cut up handful of common mushrooms and fry them off in a little olive oil and set aside. with the pot off the stove, whizz up the soup with an immersion blender. all the better in a blender, but you want to put it back on the stove to thicken up a bit. once all blended (a few little pieces of soft cauliflower is nice too), add the mushrooms and small glug of milk, stir well and allow to simmer for a couple of minutes. season with freshly cracked pepper and serve. perfect with some freshly baked cornbread. the soup hater in your household may also have a second serve!

now for the corn bread.

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