It seems like I can never muster more than a few sentences for my blog lately. I’ve tried several times, but always end up putting it aside. So, I am trying a new approach… Recipes! Food is, and always has been, a big part of my life. Nothing gives me more pleasure than preparing a meal with love for family and friends. Yesterday, my best friend Elaine gave me a new immersion blender; not just any blender, a KitchenAide! So, last night I had to try it out. With only a very few groceries, I didn’t have many options, but did have a fresh cauliflower in the fridge, along with some root vegetables I always have on hand. I decided to try a cauliflower soup, and I must say, was delighted with the results. Enjoy!
YUMMY CAULIFLOWER SOUP
- Olive oil
- Onion, finely diced
- 1-2 Carrots, finely diced
- 1-2 Celery stalks, finely diced
- Cauliflower Head (rough chop)
- 4C Chicken Broth or Stock (1 carton)
- Fresh or dried Parsley (chopped)
- 1-2 Bay leaves
- 4 Tablespoons Flour
- 2 cups Milk (or cream)
- Salt, pepper
In a large soup pot, add a few swirls of olive oil. Add the onion and cook for a few minutes, or until it starts to turn translucent. Add the carrots and celery and cook an additional couple of minutes. You just made a Mirepoix! (Flavor base for many soups).
Add cauliflower and parsley and stir. Cover and cook on low heat for 15 minutes.
Pour in stock. Bring to a boil, then reduce heat and simmer. Add 1 or 2 bay leaves. I suggest using low sodium stock so you can control the salt. It’s all about control, people. Cauliflower and control.
In a medium saucepan, melt 4 tablespoons olive oil. Add the flour, stirring constantly, while it thickens and cooks. I add some salt and pepper too. Add milk slowly to the oil, whisking constantly. Heat until it just starts to boil and take off heat immediately. Congratulate yourself – you just made a white sauce 🙂
Add white sauce to the simmering soup. Remove bay leaves. With immersion Blender, puree the soup. You can leave some cauliflower chunks if you prefer (I do). Check seasoning and add more salt or pepper if necessary.
Note – my choice is to ALWAYS use butter, but my husband doesn’t like it – so I have opted for healthier olive oil.
(disclaimer: Nothing was measured – it rarely is. The above ingredient list is best guess)