Tuesday, August 28, 2012

Cauliflower and cheese soup

Cauliflower is a little weird. It looks like a brain. It's definitely not one of my favorite foods, although I'll eat it (as long as it's cooked to death or drowning in a sauce of some sort). But this soup y'all... it's good. I used this recipe from Martha Stewart's Everyday Food magazine. It's so easy and so bueno. And you could totally swap the cauliflower for pretty much whatever veggie you want.

Here's the run down:

You'll need; butter, an onion, a head of cauliflower (or an equal-ish amount of another veggie), cheese (white cheddar here), chicken broth, water, salt & pepper, and then cayenne to sprinkle on top (optional, but delicious). Specific amounts found over in Martha's recipe.

First things first, get yo' butter melting in your pan while you chop up your onion and cauliflower.

Cook your onion in the butter until it's soft. Drool over how delicious it smells.

While my onion was a-cookin', I had my Mr. H shred my cheese (doesn't that sound like an innuendo?). We couldn't find white cheddar pre-shredded, so we just got a block and did it ourselves. And you could totally use regular yellow cheddar. Or any cheese you'd like!

After your onions are soft, throw in your cauliflower and cook until they're golden brown. Stir these babies a bunch, or the ones on the bottom will stick to the pan and the guys on top wont cook.

Next up, the liquid! 4 cups of chicken broth + 1 cup of water. Really any liquid will do here. Chicken broth has lots of flavor, so anything flavorful is bueno. We make a similar sweet potato soup with coconut milk and broth. Though I've never tried it, I bet beer would be good. Beer and cheese? Win.

Once your cauliflower is soft and mushy, puree the whole thing in the blender. We did ours in two batches. After it's a nice even texture, pour it back into the pan and add your cheese.

Stir until the cheese melts, pour into bowls, sprinkle it with cayenne (or any seasoning you favor, cinnamon or nutmeg would be good with a squash or sweet potato based soup) and eat! Preferably with some sort of dipping side item. We had ours with french bread!

Soups like this are so easy. They're fairly quick and kind of a one dish wonder. Just cook your veggies, add some liquid, and blend it up! Great meal when you're not in the mood for something heavy and overly filling. And soups are perfect for fall and cool weather, although we are obviously jumping the gun here a bit. I mean it is still in the 90's, but whatev.

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