Tyler Florence calls cauliflower “the unsung hero of the vegetable world.” I would have to say the phraseology “unsung hero” is pushing it. I do agree, however, that cauliflower doesn’t get the attention it deserves. You don’t just sit around and wish you had a big steaming bowl of cauliflower to snack on (maybe not unless it’s used as a vehicle for eating liquified cheese). And it’s not always the most appealing choice in the produce isle, especially when it’s surrounded by so many other pretty vegetables that don’t resemble a brain.
When I came home with a head of cauliflower last week, and Shawn declared, “I hate cauliflower,” (surprise surprise) I knew I was going to have to puree that sucker. So it became soup. And you know what? He ate it. He said it tasted sort of like potatoes. He loves potatoes. Maybe the idea of heroic cauliflower isn’t so far-fetched.
Creamy Cauliflower Soup
1 medium head of cauliflower, cut into florets
1/2 of a large onion, sliced
4 sprigs fresh thyme (or 1/2 tsp dry)
1 bay leaf
3 Tablespoons butter
4 cups of chicken or vegetable stock
1/3 cup half and half, cream or whole milk
salt and pepper to taste (white pepper if you have it)
fresh herbs for garnish (optional—I used dill)
1. Simmer cauliflower, onion, thyme, bay leaf and stock until the cauliflower is very tender (about 15 minutes).
2. Remove the bay leaf and thyme stems. Puree the soup with an immersion blender (or puree it carefully in a regular blender)
3. Reduce if necessary to get desired consistency. Add the cream and remove from heat. Season with salt and pepper to to taste. Garnish with fresh herbs.
Tags: cauliflower, creamy, dill, pureed, soup, thyme, vegetarian
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on Friday, February 6th, 2009 at 9:22 am and is filed under budget recipes, soup, vegetables, vegetarian.
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We eat this often – it is so good! If you want to cut the calories leave out the cream. When you puree the soup it will become very creamy! And just as good by drizzling lightly with some good olive oil before serving!