I love fall, especially here in Portland. The trees are changing, the air is getting cooler, and apparently it is going to snow next week…great. Just in case we get snowed in lets make some soup to keep us warm! Abby had requested cauliflower soup, so Ill make some cauliflower soup. For this recipe you’ll need:
Cauliflower Soup: Yields: 2 1/2 Qts
- 1 Head of Cauliflower ( Cut into medium sized pieces)
- 2 C Diced Carrot
- 2 C Diced Celery
- 2 C Diced Onion
- 2 Qt Vegetable Stock
- 1 Pt Heavy Cream
- 1 C Cheddar Shredded
- Salt and Pepper TT
In a medium sized pot heat 3 Tbsp of oil and add your diced vegetables and half of the cauliflower. When vegetables are browned add your vegetable stock and bring to a boil. Simmer for about 15-20 minutes until vegetables are tender. In a small pot bring some water to a boil. Blanch the other half of the cauliflower until tender and strain. Place the vegetables and stock in a blender and pulse until smooth. Return to the pot and bring to a simmer. To finish the soup whisk in heavy cream, cheddar cheese, and blanched cauliflower. Season with salt and pepper and enjoy!
I loved the color of the soup so much I decided to make a two different versions. For this one I made a black garlic tuile as a garnish. Plating has always and will forever be my favorite part about cooking and coming up with new dishes. Thanks for reading! And as always if you have any questions feel free to ask.