Candice insisted this tasted like potato soup. I am sure she may have forgotten what potato soup tastes like (Though I am not sure how an Idaho native could forget as their license plates display the motto "Famous Potatoes")
An inexpensive dish for two that could easily appear on a fine dining establishment's menu.
Ingredients (five of them)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound cauliflower cut into florets (frozen will work just fine)
- 1 cup chicken stock
- 1 cup water
From the pantry
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon chives
- Salt
- Vinegar
- Lemon Juice
- In a large pot, heat oil over high heat, add onion and garlic. Salt
- Once onions are soft, add cauliflower, stock, and water. Cauliflower should be barely submerged. You may need to add a little more water. Increase heat to high and bring to a boil.
- Once boiling, cover and reduce heat to medium. Add thyme and chives.
- Cook until cauliflower is tender (about 15 - 20 minutes)
- Once tender, transfer in batches to a blender (we used a Magic Bullet...follow instructions on your blender when working with hot liquids) and blend to desired consistency (we like smooth soup with chunks in it)
- Pour into serving bowl. Add vinegar, lemon juice (about a tablespoon each), and salt to taste.
To add texture, protein, and fiber, we added a cup of rinsed and drained kidney beans (it also added to the filling factor).
You can also garnish with cooked/chopped bacon. We tried cheese with this, but I would not do that again.
Source: Martha Stewart's Everyday Food, January/February 2008 with minor adjustments by A Pseudo Chef (Me)
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