|Dories' Creamy Cauliflower Soup…sans cream|
This week, on the agenda for French Fridays, is a recipe that leaves my house divided! Kind of like congress! We will never come to an agreement! I knew when I decided to make it, I would only be making half the recipe because, I’d be eating it alone! My husband hates cauliflower, or any vegetable in the cabbage family. He eats slaw…even made with broccoli...because I have become a genius at hiding veggies he won’t eat! However, that wasn’t going to happen with this soup.
On the other hand, I love cauliflower! When I saw this soup picked for FF, I was delighted! So, I decided to make it for my dinner, and make my husband lamb chops! We would both be happy! Unlike congress, we’ve learned the art of compromise!
Cauliflower is actually a large edible flower. The head of the cauliflower, called a “curd”, is made of undeveloped white flower buds. There are many varieties and colors of cauliflower.
My favorite way to eat Cauliflower is roasted in the oven. A little olive oil, garlic powder, salt and pepper, and you have one absolutely fabulous side dish!
This soup was quite easy to put together. In a dutch oven, add olive oil and butter, heat slowly. Then add chopped onion, chopped celery, garlic clove, fresh thyme, salt and pepper, and cook over low heat for about 20 minutes. Toss in the cauliflower, add chicken broth, and cook until very soft. Finally, puree. That’s pretty much it...delicious! I will be eating it for lunch again today, and will enjoy it just as much as I did the first time! Ahhh compromise!! The secret to being married a very long time!
This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or here, where it has been published. To see what other Doristas are doing with this recipe check it out here.
|Onions, celery, garlic and thyme slow cooking in olive oil and butter|
|Cauliflower and chicken broth added|
|Served with a dollop of sour cream and a sprinkling of walnuts|
|Ohhh soooo good!!!|