With Melbourne turning wintry, I was nagging Cindy to dig me up some soup recipes. She pointed me in the direction of her del.icio.us bookmarks and told me to find my own. Luckily, I was sold by the very first item on her list: spicy cauliflower soup and braised lobster mushrooms, provided by the Amateur Gourmet. Our dinner wasn't quite as thrown together as Adam's - we shopped around for lobster mushrooms, but ended up settling for Swiss browns, which aren't even vaguely similar. Ah well, they're still mushroomy and delicious. We also didn't have a big pot of chicken stock on hand, instead making do with our relatively impressive Massel 'chicken' stock for the bulk of the soupy liquidness.
Still, these were minor changes. The soup was spicy from the chilli and just a little smoky from the paprika. We threw in a decent sized chunk of blue cheese, but it didn't really shine through - adding maybe a little creaminess, but not a lot of extra flavour. This wasn't a problem, the cauliflower and spices provided enough taste for our needs. The mushrooms were even more impressive - the vinegar and pepper contrasting with our slightly salty stock base. This was all pretty easy to throw together (particularly when you skip the hours of stock-making) and was a good start to my plans for a winter of creamy soups.
Check out the recipe in full here.