Wednesday, November 28, 2012

Cauliflower Soup

Well, it's a good time of year to be on a soup kick.  Warm, filling and easy to make, soup is a very forgiving recipe, you can add and enhance and adjust to your heart's content.  But if you listen to the judges on Top Chef you want to keep tasting and adjusting and then if you have the time, let it meld for a bit.  With the seasonings, feel free to experiment with whatever you think might be good.  I surprised myself by adding some chili powder (just a wee bit) and it really kicked the taste up a notch.  This soup goes well with a salty topping like cheddar or Parmesan cheese.

Cauliflower Soup
makes 4 servings

1 head of cauliflower, chopped
1 onion, chopped
2-3 cloves of garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups of vegetable or chicken broth
seasonings - salt, pepper, sage, thyme, chili powder, garlic salt, etc.
toppings - cheddar or Parmesan cheese

Melt butter and olive oil in a large pan over medium heat.  Add onions and garlic and saute until soft (but not browned).

Add the roughly chopped cauliflower, stir quickly and then add the broth.  Bring to a boil.

Cover, reduce the heat and simmer for 20 minutes until cauliflower is soft.

Use a immersion blender (or regular blender) to puree until smooth.

Add seasonings to taste and then let the soup sit for about five minutes to thicken up.

Top with cheese and serve warm.

No comments:

Post a Comment