Friday, February 15, 2013

Creamy Cheesy Cauliflower Soup

I would not be exaggerating if I told you I've been eating a bowl of soup nearly every day since the new year.  I can barely stand the thought of it in the summer but, these days, it's cold around here.  Windy and snowy and overcast.  Ugh.  I want so badly for spring to come.  But, till then, I need my soup!

For as much as we love cauliflower, I'd never had it in soup before.  The thought hadn't even really occurred to me.  But in looking up soup ideas, I found plenty of references to cauliflower soup.  My concern was that the vegetable would have to be cooked all the way through in liquid and might produce that rotten egg smell that overcooked members of the cabbage family can get.  But, my fears were unfounded.  Simmering slowly in chicken stock, it never developed any unpleasant odor.  Far from it, in fact.  My house smelled like delicious, homey, freshly made soup.

Brian and I tend to keep the food pretty informal on Sundays.  So, I made a big pot of this soup and left it covered on the stove.  Sure enough, a little while later I saw Brian at the computer with a bowl of it.  I settled down on the couch near him with my book and watched him go back for seconds and thirds.  Really yummy, he told me.  And, I totally agree.  Enjoy!

Ingredients
2 Tablespoons unsalted butter
1 Onion, peeled and diced
1 Clove garlic, peeled and minced
1/4 Cup all purpose flour
1 Head cauliflower, trimmed and cut into florets
1 Baking potato, peeled and cut into bite size pieces
3 - 4 cans (14 oz. each) low fat, low sodium chicken stock
1 Cup low fat milk
1 Cup cheddar cheese (shredded)
2 Tablespoons chives or scallions, chopped
1/2 Teaspoon curry powder (optional)
Salt & pepper to taste

Add the butter, onion and garlic to a Dutch oven or other large stock pot and cook on medium low heat for approximately 15 minutes or until the onions are translucent but not browned.  Whisk in the flour and slowly whisk in the chicken stock.  Add the potato and cauliflower, bring to a boil, cover and cook for approximately 25 minutes or until the potatoes and the cauliflower are fork tender.

Working in batches, add the soup to a blender or food processor and puree.  Be careful not to overfill or the hot liquid will leak out of the blender.  You can puree all the soup or leave it as chunky as you like.  Place the soup back in the stock pot and turn the heat to medium.  Add the chives, milk and cheese and season with the curry powder, salt and pepper.  Serve hot and garnish with additional cheese and croutons, if desired.  Makes approximately 8 servings.

13 comments:

  1. Hi Anita! I can't wait to try this now too. We love cauliflower, but I've never had it in soup before either. Thank you for sharing with me. What a bright start to my morning. A cup of tea and your blog makes for a good Friday! Have a wonderful weekend, my friend!

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  2. I love cauliflower now - I never liked it growing up because I only saw it on raw veggie trays.

    I've made a cauliflower soup with bacon - so good!

    http://mybizzykitchen.com/category/soup-2/cauliflower-cheese-soup-with-bacon/

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  3. I love soup at this time of year, too, particularly when it's snowing. This looks lovely and healthy--cauliflower is underutilized, in my opinion.

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  4. Never had cauliflower soup but you sure are making a case for it. Hurry spring!!!!

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  5. Oh yum! You know, we are the soup sisters because in the winter I eat it every day for lunch almost. I can't wait to try this one!!

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  6. I love cauliflower soup. I like yours with the cheese added (cheese makes everything better right?).

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  7. i love cauliflower but I run out of ideas for it - this sounds super delicious!

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  8. I have to admit, I'm not really a soup fan. My husband though? He could eat it ever day, winter, summer, fall or spring. It wouldn't matter. I do however love cauliflower, and the rest of the ingredients make this pretty darn appealing!
    I totally get your yearning for spring!! While we don't get winter like you do, I live for the days like today when we have 76 degrees. I've never been to New York, but I was excited to see your description in your comment today about spring. Liv is doing a trip with her school in April and will be in NY, DC and Boston for a week the first week of April. I'm hoping she has some nice weather, and i can't even begin to tell you how envious I am of her trip!! I'll have to post pics so you can see where she goes. Where in Ny are you??
    Keep an eye out, spring is on the way!!

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    Replies
    1. Hi Kim,

      Liv will be coming to NY at a wonderful time because April is just stunning. We're mostly in Manhattan but also have a house on Long Island that's a haven in summer. If you look on the right sidebar of the blog, where the categories are, you'll see one called "commentary" which has lots of NY love type posts. But here are a couple of links with photos that Liv might particularly want to see. It's too bad you won't be coming with her. I know California is gorgeous but New York also has much beauty to be experienced.

      http://hungrycouplenyc.blogspot.com/2012/04/capturing-color.html

      http://hungrycouplenyc.blogspot.com/2011/03/sundays-by-river.html

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  9. This is for sure going on my to-do list. This next to salad will make the most perfect meal. Thank you for sharing at Foodie Friends Friday.

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  10. Yup, it has been a soup friendly winter (even though I wish it wasn't SO darn cold!). Your soup looks wonderful...though not sure the hubby would go for cauliflower :/

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  11. Low how creamy this soup looks without the cream. I would definitely add the curry powder. Thanks for sharing on Thursdays Treasures

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