Difference between revisions of "Simple Cauliflower Soup"

Latest revision as of 20:39, 24 January 2011

Soup

Commentary

I bought some cauliflower vaguely recollecting that I had some tasty cauliflower soup a while back and didn't think to buy any other ingredients. I scoured the internet for a recipe that didn't require stuff I didn't have on hand (broth, potatoes, fresh nutmeg?) and put this one together from a few random sources.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter (or a second tbsp of olive oil if you want a vegan dish)
• 1 small--or half of a large--yellow onion, halved and sliced thin
• 2 cloves of garlic, crushed or finely chopped
• 1 large head of cauliflower
• 3 tsp salt, divided
• 1 tsp freshly ground black pepper (or white if you like your dish monochromatic)
• 2 full stalks celery, coarsely chopped
• 3-1/2 cups hot water, divided

optional:

• a few pieces of bacon, cooked crispy
• 2 oz sharp cheddar cheese

Directions

Wash and break apart the cauliflower into small bunches about the size of a golf ball and place them on a baking sheet and stick them under your broiler for 5-10 minutes, watching very closely for the first signs of browning. (I sprayed mine with a mist of olive oil first.) Remove from the oven and set aside until you are done with the next step.

In a large pan or medium sized pot (4 qts), melt the butter and olive oil together at low temperature. cook the thinly sliced onion over low-medium heat until it is translucent and aromatic. as the onion is finishing up, add the garlic and cook for a couple more minutes.

Add about 3 cups of the hot water, the coarsely chopped celery, and the cauliflower to the pot and let it simmer on low heat for about 10-15 minutes, covered, stirring occasionally (careful of steam when you open the lid!) until the cauliflower is tender and soft and falls apart easily.

Mash the cauliflower into small pieces with a wooden spoon until it is all just submerged. Simmer, covered, another 10-15 minutes over low heat.

Carefully remove the lid (steam!) and add the optional cheese and allow it time to soften while the soup cools slightly.

If you have a stick blender, blend the soup and cheese to a smooth consistency, seasoning to taste with a pinch of salt or two. If you don't have a stick blender, let the soup cool and blend it in a standard blender until smooth. You may also want to add the remaining half cup of water to thin out the soup some.

To serve, ladel into bowls and crumble one piece of bacon over the center of the bowl.

Preparation Notes

• Makes 4-6 servings
• Total time 45 minutes

  Prep time: 5 minutes

  Cooking time: 25-40 minutes (some overlap)

• Leave out the cheese, bacon, and butter for a vegan version.