If April Showers bring May Flowers, we are in for a bumper
crop.
But I’m really not complaining. This morning perfect for a long walk. Then the rain started, which gave me a
great excuse to do the annual Winter to Spring Clothes Switcheroo, get some laundry done, and make a batch of cauliflower soup.
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| Silky smooth. And dairy-free. Love it when a plan comes together. |
I’ve been thinking about this recipe for a few weeks, after
a friend and I had a silky smooth cup of cauliflower soup at a local
restaurant. Finally I put my ideas
to the test, and by golly it worked.
The secret ingredients? A
russet potato and a dash (or two) of nutmeg. Oh, and a trusty hand held emersion blender is mandatory. But get this -- there is no heavy cream, half and half, or even milk. I really didn't think it was possible, but gave it a shot.
Here’s what I did:
Cauliflower Soup
Serves 6-8
Ingredients
- 1 TBS olive oil
- 2 TBS butter
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 leek, white and light only, sliced in half, rinsed well, and then cut into ½ inch slices
- 1 large clove garlic, peeled and smashed
- 1 head cauliflower, cut into flowerets and stem removed
- 1 large russet potato, peeled and cut into large chunks
- 2 tsp dried thyme
- 1/4 tsp nutmeg (you may want to use a tad bit more at the end; but go easy with it.)
- Kosher Salt and fresh ground black pepper
- 1 box low sodium chicken stock
- Chopped chives for garnish
Method
- Heat the olive oil and melt the butter in a medium sized Dutch Oven. Then add the onion, celery, leeks and garlic, sauté until softened
- Next add the cauliflower and potato to the pot, stir and season with a couple pinches of salt and a few grinds of black pepper, plus a shake or two of nutmeg, stir to combine
- Now add the box of stock, partially cover and bring to a boil
- Then lower the heat and simmer for about 30 minutes, or until the potato and cauliflower are soft.
- Remove from the heat, and allow to cool for about 20 minutes.
- Then pulse with an emersion blender until you reach a silky smooth consistency. I worked across the pot in rows, lifting the unit up and down between pulses. Then finished it off with a back and forth motion. Take your time. The results are worth it.
- Taste and asjust the seasoning. A bit more salt, pepper and / or nutmeg as needed.
- To serve, garnish with chopped chives.
