Sure Cauliflower is healthy for you, but some just cannot tolerate the strong flavor (or aroma) ~ if that's the case for you or for people you cook for ~ you might want to try this recipe for Potato-Cauliflower Soup.
Onions, a little garlic, potatoes and chicken or vegetable stock (or broth) help to mellow out the cauliflower flavor in a most pleasing way.
It just might win the favor of the non-cauliflower eaters in your life, and that may be a GOOD thing.
The added bonus is that the soup is low in fat, budget friendly, and it can be made vegetarian/vegan friendly if you substitute vegetable stock for the chicken broth/stock.
To serve you can leave it brothy with the vegetables in chunks, but I like to whiz it with my hand held blender (or in the blender) to a smooth consistency to create a rich, silky and creamy texture ~ without a drop of cream or a dot of butter!
Garnish it with croutons, snipped chives, crispy bacon or chorizo, or as I did here ~ a few baby watercress sprigs and white violets. Or use any fresh herbs or edible flower petals that you desire.
Originally called "Poverty Soup" the recipe is available HERE on Alison's wonderful blog; "Brocante Home".
I served it with an old stand-by; Savory Parmesan-Black Pepper Biscotti ~
these are delicious and easy to make. They go perfectly by themselves with a glass of red, or as a vehicle for dips or spreads. The recipe makes plenty, and the good news is that they freeze beautifully if stored in an air-tight container.
The recipe is from "Gourmet" magazine, 2007. However you can also find the recipe
on the "Epicurious" website by clicking HERE.
I hope you'll try either (or both!) of these recipes, you'll be in for a treat.
If you are interested in the soup bowls or other similar accessories, you can learn more about them by clicking the items below:
Thank you for stopping by today!