Wow, it’s been a really long time since I have posted anything! I’ve had the last several days off and I’ve been doing a lot of celebrating (I’m 25 now!). Yesterday, when I went to buy my umptenth bottle of bubbly this week – I was asked how my blog was going. Truth is – it hasn’t. I’ve been cooking, sure, but not taking the time to write things down. Today is my last day off for my mini-vacation and I am actually going to post. Now, this one is cheating a little, I am using a recipe from Cooks Illustrated – circa 1996. I got the magazine for my birthday and I have an online subscription as well. It’s freaking awesome – you can look up any ingredient and find the most awesome, (tried, true, and tested) recipes! Best Gift EVER.
I needed to use up a head of cauliflower that I bought and had no idea what to do with it – you have no idea how good simmering cauliflower and spice smells – I’m shocked too. By the way – I am showcasing the new bowls I got from my birthday from Amanda – aren’t they great?
Ingredients
| 2 | tablespoons unsalted butter , or the same amount of vegetable or olive oil |
| 1 | medium onion , 3 medium shallots or 1 medium leek (white and light green parts only), chopped |
| 2 | tablespoons dry sherry or white wine |
| 1 | medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups) |
| 2 | cups low-sodium chicken broth or low-sodium vegetable broth |
| 1 | teaspoon table salt |
| ground white pepper | |
| 1 | teaspoon ground coriander |
| 1/2 – 3/4 | cup whole milk |
| 2 | teaspoons minced fresh chives , or minced parsley |
Instructions
- 1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and cauliflower; stir-cook until sherry evaporates, about 30 seconds.
- 2. Add stock, salt, pepper to taste, and coriander to saucepan; bring to boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.
- 3. Ladle cauliflower mixture into blender. ( I personally used a stick blender, and it worked fine!) Add 1/2 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings.
- 4. Ladle soup into individual bowls. Garnish with minced chives and serve immediately.
( I added a lot to this soup while I was adjusting the seasonings – after all – cauliflower needs some work. I added A LOT more coriander than it calls for – and a hefty amount of garam masala w/ just a touch of cumin. I also added half and half to make it a little creamier since I had only had 2% milk. This is yummy, but kind of mild. It makes a really nice 1st course!)
Serve it with lots of fresh parsley, chives, and some Parmesan.
