Tuesday, September 29, 2009

It's Soup Time

I know that in places where it actually gets hot in the summer that soup season is more a fall or winter thing and even though soup works here year around this time of year officially starts it for me (personally cold soup just doesn't cut it). If I haven't said this before - I love soup! And this is a favorite that I served a few years ago in little sipping coffee-like cups as a starter for New Year's Eve dinner. That night to make it a bit fancier I drizzled the top with truffle oil.

Cauliflower Soup serves 4

Couple slices thick bacon chopped
1/2 medium onion chopped
1 stalk celery chopped
1 garlic clove chopped
1 medium head of cauliflower a little over a pound
2 cups chicken broth
1/4 cup cream

No need to finely chop everything as it gets pureed in the end. Saute bacon,onions, celery and garlic together (nothing smells better cooking!) until soft, about 10 min. Add the cauliflower cut into florets along with the broth and cook until soft about 20 min. Puree with a hand blender if you have it or in a regular blender (do it in a couple batches as it can explode if you put in too much hot liquid). S&P and add cream and warm through. If you need to be fancy, drizzle with truffle oil. Another variation - if you don't add bacon at the beginning, my mom used to crumble cooked pork sausage on top when serving. 

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