With Thanksgiving fast approaching, I'm on a mission to find some new dishes for our family potluck. I LOVE stuffing and always bring my favorite Wild Mushroom Bread Pudding (I call it stuffing). I never grow tired of it and neither does anyone else - it's deeelicious!
This year, I'm going to add a soup. Soup is such a wonderful comfort food; it's sure to be a hit with at least one family member (probably my dad). After a few trials, I've settled on a cauliflower soup. For some reason, I'm on this cauliflower kick - pureeing and putting it in almost all of our meals, from mac & cheese to pasta sauces (shhh, don't tell the kids!). It's very nutritious - full of fiber, folate, and vitamin C. I really like Alice Water's French Cream of Cauliflower Soup from Chez Panisse Vegetables. The soup is tangy, not too creamy, and full of flavor - especially with freshly grated nutmeg on top - and quite simple!
1 large cauliflower (2-3 lbs)
2 Tbsps. unsalted butter
4 Tbsps. crème fraîche
Cut off the stem of the cauliflower and any green leaves. Break up into flowerets. Wash them in cold water. Reserve a handful of flowerets to garnish the soup.
Peel and slice the onion thin. In a soup pot, stew the onion slices and the flowerets in the butter with a little water for 15 minutes, stirring occasionally, without letting them brown. Add water (I use chicken broth) to cover and cook for 25 minutes, covered, over medium heat. Meanwhile, parboil the reserved flowerets in boiling salted water for 8 minutes or so, keeping them crunchy.
Puree the soup in a blender and reheat gently to just under boiling. Add the crème fraîche and season with salt and nutmeg to taste. Serve the soup very hot, garnished with the whole flowerets and a few sprigs of chervil.
Serves 4 to 6.