It seems like I can never muster more than a few sentences for my blog lately.\u00a0 I\u2019ve tried several times, but always end up putting it aside.\u00a0 So, I am trying a new approach\u2026 Recipes!\u00a0 Food is, and always has been, a big part of my life.\u00a0 Nothing gives me more pleasure than preparing a meal with love for family and friends.\u00a0 Yesterday, my best friend Elaine gave me a new immersion blender; not just any blender, a KitchenAide!\u00a0 So, last night I had to try it out.\u00a0 With only a very few groceries, I didn\u2019t have many options, but did have a fresh cauliflower in the fridge, along with some root vegetables I always have on hand.\u00a0 I decided to try a cauliflower soup, and I must say, was delighted with the results.\u00a0 Enjoy!<\/p>\n
YUMMY CAULIFLOWER SOUP<\/strong><\/p>\n 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.\u00a0 You just made a Mirepoix<\/em>!\u00a0 (Flavor base for many soups).<\/em><\/p>\n Add cauliflower and parsley and stir. Cover and cook on low heat for 15 minutes.<\/p>\n Pour in stock. Bring to a boil, then reduce heat and simmer. Add 1 or 2 bay leaves.\u00a0 I suggest using low sodium stock so you can control the salt.\u00a0 It\u2019s all about control, people. Cauliflower and control.<\/p>\n 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 \ud83d\ude42<\/p>\n Add white sauce to the simmering soup. Remove bay leaves. With immersion Blender, puree the soup.\u00a0 You can leave some cauliflower chunks if you prefer (I do).\u00a0 Check seasoning and add more salt or pepper if necessary.<\/p>\n Note \u2013 my choice is to ALWAYS use butter, but my husband doesn\u2019t like it \u2013 so I have opted for healthier olive oil.<\/p>\n (disclaimer: \u00a0Nothing was measured – it rarely is. \u00a0The above ingredient list is best guess)<\/p>\n","protected":false},"excerpt":{"rendered":" It seems like I can never muster more than a few sentences for my blog lately.\u00a0 I\u2019ve tried several times, but always end up putting it aside.\u00a0 So, I am trying a new approach\u2026 Recipes!\u00a0 Food is, and always has been, a big part of my life.\u00a0 Nothing gives me more pleasure than preparing a meal with love for family and friends.\u00a0 Yesterday, my best friend Elaine gave me a new immersion blender; not just any blender, a KitchenAide!\u00a0 So, last night I had to try it out.\u00a0 With only a very few groceries, I didn\u2019t have many options, but did have a fresh cauliflower in the fridge, along with some root vegetables I always have on hand.\u00a0 I decided to try a cauliflower soup, and I must say, was delighted with the results.\u00a0 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 Continue reading Food Love<\/span>\n