Sunday, October 24, 2010

The veggie you hate and the soup you'll love

"Oh, the weather outside is frightful..." We're in the midst of a huge storm right now--heavy rains, thunder, lightning, and the trees surrounding our farmhouse are swaying wildly. So, I'm going to do the only rational thing one could do at a time like this -- make more soup!

My favorite produce stand had large heads of cauliflower for only $2.00 each, so I selected the largest one I could find. It's waiting patiently in the back of my frig right now, so let's get started on cream of cauliflower soup. ....OK, I know what you're thinking--"cauliflower in a soup, seriously?" Trust me; this recipe will change your mind about cauliflower.

Cream of Cauliflower Soup
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 large cauliflower, broken into florets (about 5 cups)
2 14 1/2-ounce cans chicken or vegetable broth
1 tsp. extra-virgin olive oil
1 tablespoon thinly sliced chives

Melt butter in heavy large pot over low heat. Add onion and sauté until tender, about 10 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.

Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.

Ladle soup into bowls. Drizzle with olive oil. Garnish with chives.
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