Tuesday, September 25, 2012

keeping it real

Today, I'm proud to offer you Cauliflower Soup. 

Each day gives us something, I said when I started this blog, wanting to write about it all.  I think I've uninhibitedly done so and once this recipe is proofed, I'll be posting my two-hundredth entry.  


A decadent dessert would seem more celebratory but today gave us cauliflower not cake, and I once again chose to make soup.  Really good soup.

Hope you'll try my recipe. 

Hope you'll like it. 

Most of all though, I hope you've enjoyed FROM3906 and that you'll come back for more.

Cauliflower Soup
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 medium size head of cauliflower, trimmed,
and florets cut in half if large 
white pepper
10 very small white potatoes, (the size of new potatoes) peeled
4 garlic cloves, peeled and crushed
2 pinches of dried red pepper flakes
1 bay leaf
6 cups vegetable stock *
1 large or 2 small ears of corn, kernels cut off the cob
2/3 cup diced red bell pepper
leaves from several sprigs of fresh thyme

In a large soup pot over medium heat,
cook the onion in the butter and oil.
As it begins to lightly brown, add the cauliflower florets,
and season with salt and pepper. 
Cook several minutes until the cauliflower starts to soften. 

Add the potatoes, garlic and pepper flakes, and bay leaf, stirring to heat for just a minute.  Add stock and enough water to almost fill the pot.  Boil softly, adding water as needed, until the amount has reduced and the vegetables are tender.

Transfer 2 cups of the soup (mostly vegetables)
to a bowl and set aside.
Puree small amounts at a time in a blender, transferring each batch 
into a new pot or puree with an immersion blender in the same pot.

  Add the corn kernels, red bell pepper, the cups of soup set aside,
thyme, and additional salt and pepper.  
Simmer until the corn is cooked.

* vegetable stock posted
   "in four acts"  12.1.11

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