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As an excellent variation, omit the cheese and add 1 to 2 teaspoons very good quality sweet Hungarian paprika with the rest of the seasonings. Use sour cream instead of the 10% cream.
We had this for lunch with my favourite Oatmeal Farls. Don't forget, if you want to make them too, that they need to be started the night before.
4 servings
45 minutes prep time
1 small carrot
1 stalk of celery
3 or 4 shallots
2 tablespoons finely minced chives
4 cups (1/2 medium head) finely broken up cauliflower florets
2 tablespoons unsalted butter
1 teaspoon salt
freshly ground black pepper to taste
1 bay leaf
1 teaspoon rubbed thyme OR savory
3 cups unsalted chicken OR vegetable stock
2 tablespoons arrowroot or potato starch
1 cup 10% cream
1/2 cup grated old Cheddar cheese (optional)
a few sprigs of parsley or more chopped chives to garnish
Peel and grate or finely dice the carrot. Wash, trim, and finely chop the celery. Peel and finely chop the shallots. Wash, trim, and mince the chives. Break up the cauliflower into small florets; slice any stems.
Heat the butter in a large, heavy-bottomed soup pot over medium heat. Add the carrot, celery, shallots, and chives, and cook gently, stirring occasionally, for about 10 minutes until well softened and reduced a little. Add all the seasonings. Stir in the cauliflower until all the butter has been absorbed by the cauliflower florets and other vegetables.
Add the chicken stock and simmer for 6 to 8 minutes until the cauliflower is quite soft. Mash it a little with a potato masher.
Meanwhile, have the cream ready with the starch stirred well into it (lump free). Mix it in and allow the soup to almost but not quite simmer for a few more minutes until it has thickened. Stir occasionally.
Serve the soup with a couple tablespoons of grated cheese sprinkled over each bowl, and a little finely minced parsley or chives for colour.
Last year at this time I made Blackberry Walnut Salad with Herbs.
Posted in: Ontario Food
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