Food has fads too, you know. You can scarcely go out anywhere without some cauliflower puree peeking out from under your meat of choice.
Fall has come around the corner, and though we're enjoying a bit of an Indian summer, the evenings are quite chilly.
That is to say ... cauliflower plus soup = perfection. Give cauliflower a chance!
For one of the easiest and comforting soups, (and fastest) look no further.
Cream of Cauliflower Soup
1 head cauliflower chopped
1 leek chopped using only the white and pale green parts
4 small potatoes peeled and large diced
6 cups chicken or vegetarian broth (I normally cover with water and add two broth cubes)
1 T butter
1 bay leaf
1 t dried thyme or 1/2 t fresh thyme leaves
1/2 c cream or whole milk
salt and ground freshly ground white pepper to taste
an immersion blender
In a large pot, melt the butter and add the leeks. Saute until the leeks are softened and add the chopped cauliflower, and potatoes along with the bay leaf and thyme. Combine and stir for a moment, and then add the chicken broth.
Bring to a boil and simmer for half an hour. Use the immersion blender in the pot until all is creamy, and add the cream or whole milk, and then season with salt and freshly ground white pepper.
Serve with the best levain/crusty sourdough bread you can find.