Cold nights deserve warm soup. Even if you are planning to eat sandwiches, a creamy soup is just what the doctor ordered. Most of us are trying to eat more vegetables as a resolution, too… so what better way to eat them than blended in to a cream soup?
Creamy Cauliflower and Potato Soup
Ingredientstablespoon of butter
1 head of cauliflower
2-3 diced potatoes
1/2 cup diced onion (or a small onion/few shallots)
1 stalk of celery, chopped
2-4 cups chicken broth (depending on how many people you are serving)
1-2 cups half and half (depending on how creamy you want it)
1 cup water (as needed or if your broth is thicker – like stock)
black pepper and salt (to taste)
garlic powder or crushed garlic (to taste)
spices: coriander, savory, white pepper (1/2 to 1 teaspoon each)
InstructionsSaute the onion, garlic (if you use fresh) in butter until clear or slightly browned. Bring pot to a boil with broth and rest of the ingredients except half and half. Add onion and garlic to soup pot. Cover and turn heat down to low after potato and cauliflower are soft enough to mash with your spoon. Add cream and stir. Get another (same size or larger) pot to pour soup in after you blend it. Puree the soup in the blender (usually takes 2-3 sessions to get all the soup – be careful not to burn yourself!). Return the soup to a pot to stir well before serving.
I used up my turkey broth from Thanksgiving on this soup and it was wonderful. We had grilled cheese sandwiches with it (a treat – since we don’t eat a lot of bread around here). Everyone enjoyed it, and my picky eaters had no idea they were putting away an entire head of cauliflower in one sitting!
Hope you are keeping warm and making happy memories this January. Remember to take those resolutions in stride – and remember to get back on the saddle if you slip!