Thursday, January 24, 2013

cauliflower soup with toasted garlic



If I had any kind of professional pride I would not be posting these pictures - but there you go, I am most certainly not any kind of professional, so no need for pride! Nevertheless whatever kind of pride I do have is smarting a bit. I don't know what was going on with my camera when I took the pictures - I did it so quickly just before we polished off the soup that I didn't check and now the soup is gone and the pictures are a bit of a mess. I really couldn't not post this recipe for such a small and selfish reason. As it was I felt a bit like I was holding out because this is almost as simple and genius a recipe as last year's broccoli-spinach soupand I had made it 10 whole days ago. Without sharing. 

I didn't expect an awful lot from this soup. It had been one of those days. The day flies by, stomachs are beginning to growl, and there are no plans for what to fill them with. Not a one. And not an awful lot of anything very exciting in the pantry or fridge to get things off to a promising start. Just a pretty head of cauliflower and some fresh thyme. Not expecting much I didn't plan to share the result ... so no pics. But happy surprise! the soup was really good and there was plenty for another day when I could snap a couple of mediocre shots just as the light was fading.

If you find yourself with a pretty head of cauliflower and half an hour until dinner, consider trying this incredibly simple soup. Toss together a salad of greens with a bit of sharp cheese and some bright cherry tomatoes to go along with the soup. A light dinner to warm your body and soul, satisfy tummies and health.

cauliflower soup with toasted garlic
(from RealSimple magazine)

3 cloves garlic, thinly sliced
2 Tbsp olive oil
1 head cauliflower, chopped
5 cups chicken broth
3 sprigs fresh thyme
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Heat the olive oil in a large heavy pot, add the sliced garlic and cook over medium heat, stirring, until golden - about 2 or 3 minutes. Remove and reserve the garlic slices.

Add the chopped cauliflower to the pot, give it a quick stir for a minute or so then add the chicken broth, thyme sprigs, salt, and pepper. Simmer until the cauliflower is tender (15-20 minutes) then remove the thyme sprigs - by this time most of the leaves will have fallen off and you are just pulling out the twiggy bits. Puree in a blender (I prefer an immersion blender). Top with some slivers of toasted garlic and a drizzle of extra-virgin olive oil.

1 comment:

Eden Lang said...

THIS LOOKS ABSOLUTELY AMAZING! woooow. I can't not wait to try it!

thanks:)