Cuisine de Povera © - Cauliflower and Leek Soup with Garlic Croutons
Hello 2020. The time of chaos, confusion, a global standstill and complete angst. The excitement of a new decade pretty much got the best of all of us. Having been thrown this curve ball on a universal scale, without having any control over the past, present or future, there will be only a few things that will occupy our time, skills and mental capacity. For many, that will be cooking. Cooking with little available, tight budgets and minimal outside contact. Easy. It’s called Cuisine de Povera ©.
Human kind must be use to changing to work with the conditions. So, let’s adapt, alter, morph, develop, grow and structure ourselves into these times. These times being that of little or no social interaction, shortage of food, little or no global trading which has resulted in an economical pause and restructuring for all businesses and complete human financial destress.
Cuisine de Povera draws on the early 1960s to late 1970s art movement that’s basis is built on the use of everyday matter, often free or cheap. Its literal translation is “poor art” and this term was coined in Italy where many artists took a stance against the values of typical institutions such as government, industry and culture. This contemporary art movement became universally recognised and was known mainly for the use of impoverished materials which broke down the structures and hierarchies within the traditional art sector.
We can certainly relate no? Ok, it isn’t our choice to break structures within in society but the use of restricted materials to create something textually stimulating (and hopefully in our case, edible as well). We are relying more on canned goods or only a few ingredient dishes that makes for 10 when there is one one or two eating at present. Freezer meals with little effort, low budget, universally available products, ingredients that can be found fresh or frozen… we are in a dire situation so measures for basic living have to be evolved.
Most people are freaking out about the shortage of toilet paper, but let’s put it this way… you can use tissues, paper towels, even paper if really desperate. For me, the main problem is a shortage of flour! There is no substitute for flour (and I mean all types of flour that are substitutes for each other). If you have excess flour, virtually send some over here? haha
Anyway, let’s try to unite and share recipes that use the concept of basic, simple and easy. Let’s unite as all being poor together no matter what your race or financial ranking in society. We all need help and we all need different and delicious things to cook in these times.
I am labelling this era as not #coronatimes or #isolationcreations but #cuisinedepovera (thanks dad for the help). Whose with me?
To start this off… here is something basic, nutritious and using globally accessible ingredients (even frozen). You won’t even feel like your sitting at home for the 274879th day. Restaurant quality, flavour and taste but you unfortunately have to the washing up.
Cauliflower and Leek Soup with Garlic Croutons
Ingredients
1 cauliflower, roughly chopped including stem and baby leaves
1 leek, thinly sliced
2 small onions, sliced
3 garlic cloves, chopped
2 large white potatoes, cubed
1L vegetable stock
Salt and pepper
3 tbsp sour cream, plus extra for serving
For Croutons
1/2 baguette, cubed
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
Method
Preheat the oven to 220 degrees. Line a deep baking tray with parchment paper.
Place the cauliflower, leek, onions, potatoes and garlic on the baking tray. Drizzle with oil to coat (normally 2 tablespoons). Sprinkle with a generous amount of salt and pepper as these are the only form of flavouring in the soup. Place in the oven and bake for 25-30 minutes or until soft and slightly charred.
Meanwhile, in a large bowl, combine all the ingredients under “For Croutons” except the baguette. Mix well until combined. Add the baguette and mix to ensure old and spices are evenly coated over the bread.
Remove the cauliflower from the oven and place into a large pot along with stock. Bring to the boil and cook for 3-5 minutes or until the vegetables soften further (this heaps to create a smoother, creamier soup.
Tip the bread oil mixture onto a baking tray and place into the oven for 10 minutes, flipping half way through, or until golden and crispy. Remove from the oven and leave too cool.
Using a hand held blender, blend the soup. Add an extra tsp salt plus the sour cream. Blend until smooth and taste for seasoning. Place back onto the heat to warm. Serve in bowls with sprinkled croutons and extra drizzled sour cream.
