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Cauliflower Soup

Cauliflower season is here! I walked passed a display of enormous cauliflower heads at Whole foods on Friday and knew I had to get one. I picked a hefty one and it weighed in at 8.2 lbs. (about 2.5 times what a regular head weighs). People were coming over for the baseball game, including a vegetarian friend (aren't they annoying???) and so, meat free cooking was in the works.


It's an easy soup, based off of an Alfred Portales recipe (Gotham restaurant, NY). Quick to make, and great for a cold evening. You can made the soup ahead of time, it reheats really well.


Ingredients


½ stick of butter
1 chopped onion
2 garlic clove, sliced
1 large head of cauliflower, cut in to pieces
2 to 2 ½ cups broth, (your choice, chicken or veg) Amount will vary depending on how much cauliflower you have.
1 1/2 cups of dairy (milk for a lighter soup, cream for a richer soup.

Coarse kosher salt
Freshly ground white pepper


Melt butter heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup, either with a hand blender (my choice) or in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.

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