Monday, October 15, 2012

Soup Season

Cauliflower Soup
I have to admit that soup is a comfort food for me.  It is always quick and easy, and I usually make a batch every week with whatever is in season and freeze it in individual containers.  Fast, easy and so yummy!

This is a recipe for Cauliflower Soup from Tyler Florence, and you will love it!

3 tbl olive oil
6 brussel sprouts, separated into petals
3 tbl unsaled butter
1 head cauliflower, separated into florets
1/2 yellow onion, sliced
5 sprigs of fresh lemon thyme
2 fresh bay leaves
3 c milk
1 tbl lemon juice
Kosher salt and freshly gound black pepper

  • In large saucpan coat and warm olive oil
  • Saute Brussel sprout leaves for 2-3 minutes until crispu around edges.  Set aside and drain on paper towel
  • Add butter and lightly saute cauliflower florets with onion slices
  • Cook over medium heat, letting them sweat for 2-3 minutes until tender.
  • Season with salt and pepper
  • In a sachet add thyme and bay leaves and add to saucepan, along with milk.
  • Bring to simmer, and then reduce heat to low
  • Cook until cauliflower if soft.
  • Remove sachet and transfer mixture to blender, puree. (I usually just mash, because I like it to have a bit of texture)
  • Add lemon juice, salt and pepper if needed.
I like to garnish with a few of the brussel sprout leaves.


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