Cooking
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes, but around now I start really longing for a nice ripe tomato. Oh well, back to reality!
Cauliflower is one of those winter vegetables I haven't really gotten sick of yet so I thought I would make a cauliflower soup. Cauliflower is like a bland version of broccoli, and it makes really great soups. The two standards I make are either a curried version or a cheesy version. Soups are a great way to "eat your veggies" because you can combine so many vegetables in a soup and it just makes it all the more delectable. This soup is no exception.
I created a creamy cauliflower fondue soup this week in part, as a way to use up some Emmenthal cheese I had bought to make fondue. I think it's interesting from the standpoint that while none of the individual ingredients are all that thrilling--onions, carrots, potatoes, or cauliflower, when combined they make a really soul satisfying meal. Of course, adding a good amount of cheese never hurts!
Creamy Cauliflower Fondue Soup
Ingredients
1 russet potato, peeled and chopped
1 carrot, chopped
1 onion, chopped
4 cups cauliflower florets (about 1/2 a large head)
2 Tablespoons butter
3 cups water
1 cup milk
1/2 cup Emmenthal or other Swiss cheese grated
1 teaspoon flour
1 Tablespoon dry sherry (optional)
Instructions
Sauté the vegetables in the butter over medium heat for about 5 minutes, until they begin to brown slightly. Add the water and cover, cook for 20 minutes. Stir in 1 cup milk and puree the vegetables, either in the blender or with a hand stick-blender in the pot. You can make this soup as chunky or smooth as you like, thin down with more milk or water. Take the pot off the heat, toss the grated cheese with the flour and add the cheese to the soup, stir until melted and blended. Season to taste with salt and a tiny splash of sherry, if desired.
Enjoy!
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Cooking
Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes, but around now I start really longing for a nice ripe tomato. Oh well, back to reality!
Cauliflower is one of those winter vegetables I haven't really gotten sick of yet so I thought I would make a cauliflower soup. Cauliflower is like a bland version of broccoli, and it makes really great soups. The two standards I make are either a curried version or a cheesy version. Soups are a great way to "eat your veggies" because you can combine so many vegetables in a soup and it just makes it all the more delectable. This soup is no exception.
I created a creamy cauliflower fondue soup this week in part, as a way to use up some Emmenthal cheese I had bought to make fondue. I think it's interesting from the standpoint that while none of the individual ingredients are all that thrilling--onions, carrots, potatoes, or cauliflower, when combined they make a really soul satisfying meal. Of course, adding a good amount of cheese never hurts!
Creamy Cauliflower Fondue Soup
Ingredients
1 russet potato, peeled and chopped
1 carrot, chopped
1 onion, chopped
4 cups cauliflower florets (about 1/2 a large head)
2 Tablespoons butter
3 cups water
1 cup milk
1/2 cup Emmenthal or other Swiss cheese grated
1 teaspoon flour
1 Tablespoon dry sherry (optional)
Instructions
Sauté the vegetables in the butter over medium heat for about 5 minutes, until they begin to brown slightly. Add the water and cover, cook for 20 minutes. Stir in 1 cup milk and puree the vegetables, either in the blender or with a hand stick-blender in the pot. You can make this soup as chunky or smooth as you like, thin down with more milk or water. Take the pot off the heat, toss the grated cheese with the flour and add the cheese to the soup, stir until melted and blended. Season to taste with salt and a tiny splash of sherry, if desired.
Enjoy!
- Cauliflower With Chorizo, Tomatoes And Tahini Sauce Recipe
I love how sometimes seemingly random ingredients come together. This dish of roasted cauliflower and chorizo with fresh tomatoes and greens and tahini sauce was created based on what I had on hand. But it was really tasty and something I would make again....
- Warm Cauliflower Dip Recipe
Tahini is a very rich sesame seed paste used in hummus. But that's not the only thing you can do with tahini. It adds richness and creaminess to a variety of dishes including salads, fish, grilled meats and vegetables. To make an amazing tahini sauce,...
- Farro & Winter Vegetables Recipe
I'm finding it hard to drag myself to the farmers market this Winter. It's cold, it's wet, it's sometimes muddy, and let's face it, it's not like I'm going to find luscious peaches, cherries or tomatoes. My haul last weekend...
- Pear Pecorino Potato Soup: Recipe
I know what you're thinking. What kind of still life is that? In addition to being a study in ingredients that start with the letter "P"; pear, potatoes, pecorino and pepper are also the main ingredients in a most delicious soup. You don't have...
- Leek & Potato Soup Recipe
If I told you that I had a fabulous soup recipe with only three ingredients in it, would you believe me? Leeks, potatoes and water or chicken broth. Oh and a little butter to saute the leeks in, that's it. It seems to be a mantra these days that...