Tuesday, January 29, 2008

Ode to Cauliflower

I found this wonderful large cauliflower at the farmers market stand last week, and cut it in half to use it for two different meals, as it weighed well over five pounds!
I made one half the way I usually do, by cutting it into florets and mixing it with some olive oil and and salt and pepper and then roasting it in a 375 degree oven in a pan with some garlic cloves. Turn once or twice until soft, and add some capers at the last few minutes of roasting.... so yummy!

I decided to try a recipe that was new for the second half. I've been receiving the Williams - Sonoma catalog since I ordered something from them that was on sale on their web site, and they have wonderfully interesting recipes scattered throughout.

I made their recipe for Cheddar- Cauliflower Soup, which was absolutely delicious!
It's definitely going into my favorites file, as it was creamy, cheesy, and not at all an overpowering cauliflower flavor if you usually shy away from cauliflower because of that.

The recipe:

Cheddar-Cauliflower Soup

This warming winter soup comes together quickly, making it perfect for a nutritious weeknight meal. Add a tossed green salad and dinner is served.

Ingredients:
2 Tbs. olive oil
1 yellow onion, diced
1 head cauliflower, about 2 1/2 lb., cut into florets
5 cups low-sodium chicken broth
2 cups heavy cream
2 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded
Toasted crusty bread for serving


Directions:
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes. Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper. Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
~ Williams-Sonoma Kitchen.


If you don't have an immersion blender, and like to make soup, you really should invest in one. It's a very handy dandy time saver as you puree right in the hot pot! Williams -Sonoma has very sturdy professional quality one, of course, but I bought one in a chain drug store for $10 that works very well.

Here I am blending:


The completed soup!


Enjoy!

4 comments:

blueberrymoon said...

I love my immersion blender:))
That soup sounds good but so does the roasted cauliflower recipe. Yum.
Cheers, Shelagh

lila said...

That soup looks yummy! I think I might "need" one of those immersable blenders!

lisa said...

all i can say is that i HATE cauliflowers, but i LOVED this soup!!!

Junie Moon said...

I love your soup recipe; it's always fun to do things with cauliflower. And I do the same thing with the Williams-Sonoma catalogs. While enjoying the pictures of all the products, I look hard for the recipes.

Thank you for sharing your recipe!