It is cold, cold, dead of winter cold. And did I mention dreary? No snow. Just cold. And grey.
Time to make soup! Decided to buy a head of cauliflower. Got out the frozen chicken stock. We’re not calling it chicken soup — though it’s that — but rather with a head of cauliflower and some cream, we’re calling it cream of cauliflower soup.
Here’s the idea of it: Defrost a quart of chicken stock. If it’s still frozen, heat it up in a saucepan, probably covered. Saute some onions/leeks and celery, add cumin and ginger (powdered) and garlic (always!), the cauliflower, broken up into florets by cutting out core, 1 quart stock and 2 c water. Cook for 15 mins. Throw the solids into a food processor, probably in batches, not bothering to get out a second pot. Add 1/2 c or more of heavy cream and heat with S&P. Voila! Call in dinner.
While you’re at it, cook a brisket to eat the next night. Why not.
- Defrost and/or heat up 1 qt. chicken stock. Rinse and de-core one head of cauliflower, which will create florets. Don’t worry about size.
- Dice one stalk celery with some inner leaves. Dice one onion (or leeks, if you have ’em).
- Get out soup pot and put on medium heat with 2 T butter and 2 T oil. I used olive earl. Throw in your celery and onions, and saute, stirring occasionally, for 10 mins. About 4 mins before the end, add minced garlic, probably about 3 cloves. At end, add 2 t curry powder, and 2 t powdered ginger, some S&P. Cook spices for only 1 min.
- Add cauliflower, stock and water. Cook 15 mins uncovered, breaking up cauliflower a bit, until tender. Let cool for about 15 mins or so.
- Scoop out cauliflower, etc (leaving liquid in pot) into food processor. Don’t fill too much. Process and return to pot. Scoop out more large solids and repeat. Return all to pot with 1/2c+ of heavy cream. Add S&P and heat through. Call it dinner. With some cheese and crackers.
Inspiration/source: Sheila Lukins, Cream of Cauliflower Soup, Epicurious Oct 2008