Cauliflower and Extra Old Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A few years of experimentation later and I believe I got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with Stilton cheese and port. Ingredients:
1 medium onion, finely chopped |
1 carrot, finely chopped |
1 stalk celery, finely chopped |
1 head cauliflower, separated into florets |
1 tablespoon fresh thyme (leaves only) |
5 cups vegetable stock or 5 cups chicken stock (homemade or low sodium) |
1 cup 10% cream or 1 cup carnation 2% evaporated milk |
1/2 teaspoon dry mustard |
1 1/2 tablespoons dijon mustard |
1 1/2 cups of extra old white cheddar cheese |
salt and pepper |
Directions:
1. In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
2. Add cauliflower and thyme to pot and pour in the stock.
3. Cover and bring to boil.
4. Reduce heat to medium and cook until cauliflower is tender.
5. Remove pot from heat.
6. Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
7. Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
8. Heat thoroughly but do not let the soup boil.
9. If you find the soup a bit thick at this point, add a little stock or water.
10. Add salt (if necessary) and pepper.
11. Serve.
12. A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.
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