I am finally back posting! While I haven’t posted for 6 months, it doesn’t mean I haven’t been cooking and I have discovered so many great recipes to share. I thought I’d start with tonight’s dinner. I go a little nuts on Sundays. Sunday afternoons in the kitchen are my treat to both myself, to the family and hopefully, to whomever dines with us. Tonight we had Grandpa David.
I found the recipe for Creamy Cauliflower soup sans creme in Cooks Illustrated. I used less butter than the recipe calls for and it was really terrific.
Danny had 2 bowls – it was that good. I really think using broth vs water makes a big difference and I definitely recommend reduced butter. I may reduce again next time and use olive oil instead.
- 2 pounds of cauliflower I had 2 small heads
- 8 tbls unsalted butter I used 5
- 1 leek white and light green parts sliced thin
- 1 small onion sliced in half and sliced thin
- 4.5 cups water I used 4 cups low sodium organic vegetable broth and1/2 cup water
- salt and pepper
- 1/2 tsp sherry vinegar you should have some in the house anyway, esp for the salad dressing I will post soon
- 3 tbls minced chives
- Take all of the leaves off the cauliflower and wash it. Slice the cauliflower the thin (like 1/2 in slices) and save 1 cup of mini florets and set aside for later.
- Melt 3 tbls butter in a large saucepan over medium low heat. Add leek, onions and 1/2 tsp salt; cook stirring frequently until onion and leek are sod and translucent – about 6-8 minutes. Then increase heat to medium high and add the 4.5 cups of liquid along with half of the sliced cauliflower and bring to a simmer. Reduce heat and simmer for 15 minutes. Add remaining slice cauliflower and simmer for 15-20 more minutes – until the cauliflower is soft.
- While simmering – melt remaining butter (i used 2 tbls, not 5 – just couldn’t do it) and once hot, add the cup of mini florets that you set aside earlier. Stir frequently until the mini florets are browned – about 8 minutes. Remove florets with a slotted spoon and set aside. Drizzle the sherry vinegar on top and season with salt – stir until mixed. Leave browned butter in pan.
- Take out your blender and pour the cauliflower and broth into the blender. Blend for several minutes until smooth. Soup should have a thick, velvety texture. Pour back into pan, heat and season with salt and pepper.
- Ladle soup into bowls. Add a tbls of the browned florets and drizzle with a drop of the browned butter and sprinkle with chopped chives.