A DATE with CREAMY CAULIFLOWER SOUP sans CREAM
For the past several weeks, since returning to Henderson for the Winter, my nightime social life has skyrocketed from zero to seven (on a scale of 1 to 10). While that’s a good thing, it’s played havoc with my usual 8:30 pm bedtime but I’m not complaining.
This week’s FFWD recipe, Creamy Cauliflower Soup sans Cream, is smooth, silky and beautifully white in color. (I mention the color because this picture implies that the soup is a light pink. My bad. Annie Leibovitz was unavailable.
This past month, many friends who could not attend Michael’s service in Aspen, have found their way to Las Vegas to see me and have dinner. Next week my brother and his cronies, Denver businessmen turned wannabee cowboys, are here for their annual junket to the 10-day Wrangler National Finals Rodeo. Since I’ve never attended next week’s event, I’m joining them (and, 175,275 other fans).
Lastly and even better, last night was Date Night.
My Date (l), always a good sport, and my long-suffering Trainer ( r).
Every year the physical trainers in Anthem Country Club’s Athletic Department have a very, very nice holiday party for all their clients. I have never attended and, because my trainer is the head honcho, I know it has hurt his feelings. This year, realizing it would be my last opportunity before moving back to Colorado, one of my early morning workout colleagues told me I was to be his date for this year’s party. He’d be by at 6:30pm to pick me up and, he added, “look nice”. I didn’t even hesitate – Ray is 49 years old, good-looking and very buff. Way to go, Mary.
You might be asking what all this has to do with this week’s FFWD recipe, Creamy Cauliflower Soup sans Cream. Here’s the segue…..
A mixture of onions, garlic, celery and fresh thyme are cooked slowly in a soup pot after first warming the pot with olive oil and melted butter.
Although Ray is sweet in temperament, he is not sweet in taste. He doesn’t do sugar. To thank him for the anticipated evening as well as acknowledging his being a good sport, my baking some Christmas goodies was a non-starter. However, when he asked what I was cooking for Dorie this week, I answered, “Cauliflower soup.” His response, “I would really like some of that.”
Done.
I like cauliflower so this soup was on my radar and I was anxious to share it. Surprisingly, it emerged to be full-bodied and robust. No cream nor potatoes for thickening usually translates to watery, thin soups but not in this case. Just less calories. Expecting the soup to possess the pungent earthy flavor of the vegetable itself, I was surprised by its mildness. I would have enjoyed more of a kick.
After buying a large head of cauliflower, remove the leaves and break into florets. Be sure to discard the tough core.
This is a relatively simple soup to make. Just add chopped onions, garlic, celery and thyme to a soup pot containing warmed olive oil and butter. Season with salt and pepper (I always use more seasoning than Dorie suggests.) After simmering that mixture for 20 minutes, pour in chicken or vegetable broth and toss in the cauliflower florets. Bring to a boil and simmer another 20 minutes.
I allowed my soup to cool a bit before using my immersion blender to puree it to a very smooth liquid, leaving no chunks. Reheat and then season to taste. Be creative with a topping of your choice – shaved truffles, crème fraîche topped with caviar, or grated Parmesan or Comté. I drizzled a little walnut oil on top of the soup and then tossed some chopped, toasted walnuts onto that, adding some crunch.
I toasted some walnuts and then coarsely chopped them. After drizzling some walnut oil on the soup I then threw some chopped walnuts on top.
A perfect lunch or light dinner. Add a salad of fresh greens and crusty bread and you’ve got a memorable meal.
If this is a soup for you and your friends, go here to find the recipe. See how other Doristas coped with cauliflower this week by linking to French Fridays with Dorie.
The drizzle of walnut oil topped with toasted chopped walnuts added a nice texture to the smooth and silky soup.