Friday, September 19, 2008

Cauliflower Soup

“Explaining something sensible to Lord Killanin is akin to explaining something to a cauliflower. The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it.” – William E. Simon

I have not a clue who Lord Killanin is, or why he’s so hard-headed. All I know is that I’m making Cauliflower soup and at least I know that you can always cover it with melted cheese. Anything is better with melted cheese, just like any day with BACON is a good day!

Since I’ve been home recuperating from my surgery I’ve been reading food blogs nonstop! I wish the things I read would stick, but they don’t. Thanks to the magic of bookmarking though, I’ve saved a whole folder of special recipes to try. I especially want to try soups even though I know it’s still 85 degrees outside right now. Let’s just pretend it’s cold and foggy and misty!

This recipe is from here. And it seems so super simple. Actually it looks upon further reading that the writer wants me to try making the soup with butter and with olive oil…oops! I only did butter. Sorry Becks & Posh, next time if it turns out well this time, I’ll try it with olive oil.

The cast of characters, 1 lb. of cauliflower florets, 2 tbsp. butter, 1 small onion chopped, 3 cups water, 2 tsp. salt, pepper as desired

I went pretty much just by the recipe as shown on their website:

In a heavy pan with a lid, I melted butter over a low heat. (Next time I will use much more butter, I think like 4 tbsp because I love it real buttery.) Then I added the onion and cooked gently, it did get a little brown on me but I think that gave the soup a richer, nutty sweet taste.

Then I added the cauliflower florets, the salt (next time more salt, maybe another tsp.) and I put in a whole cup of water because it seemed like too much cauliflower to me. I then covered and cooked it for 20 minutes, exactly.

After 20 minutes, I removed the lid and added 2 ½ cups water and simmered on low heat for 20 minutes, stirring gently every once in a while. I got so excited after the 20 minutes that I forgot to take pictures of it during this time and during the cooling process (just let it slightly cool). I also didn't take pictures during the blending process, but puree in the blender (next time, I will not puree as I like it chunky, it kinda had the consistency of Cream of Wheat).

But at least I took a picture of it before I ate it all. That's it in the little red bowl, sprinkled with pepper, next time I would cook the pepper with it for flavor as well. But all in all, it was pretty good. I would serve it in a bread bowl with shredded cheese and some paprika.

1 comment:

  1. Hi Calangel - thank you for making the soup which is definitely an exercise in simplicity. If I were you I wouldn't bother with the olive oil version. Cos the butter is better! Tha was only if you *wanted* to do a taste test to see the difference.


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