Soup is one of my family’s comfort foods. I grew up on my mom’s homemade vegetable soup – stock made from water, the deliciousness of a simmered beef bone mixed with a can of diced tomatoes, diced carrots, celery and spring onions, and pearl barley. I posted her recipe on February 21, 2013. Check the archives for it.
The beauty of soup is that it makes a great lunch all on its own, a light supper when served with crusty bread and a salad, or an impressive first or second course for a multi-course meal.
When you serve soup as part of a larger meal, of course, a smaller portion is best because you don’t want to fill your guests’ tummies too fast. I often use dessert bowls or even small coffee cups rather than soup bowls. The container is full but the portion is small enough to enjoy thoroughly before partaking of Courses 2, 3 and 4.
The other day I used locally grown cauliflower to make a delicious, light soup without a cream base (flour and milk or cream) – which, actually, I would have done except I totally forgot to make it. LOL! I’ll explain further at the end of this blog. In the meantime, here’s the super easy recipe I “used”:
Gluten-Free Cauliflower Soup
1 head of cauliflower, cut into pieces
4 cloves of garlic, sliced
½ medium onion, chopped
1 15 oz. can of chicken broth (or vegetable broth)
1 cup water
Seasoned salt and pepper, to taste
Note: If you want to create a thicker soup, add one medium or large potato, peeled and cubed, to the above.
In a cooking pot combine all ingredients, bring to a boil and cook until cauliflower is fork tender. Let cool slightly.
Use an immersion blender in the pot or put the mixture in a blender to mix to a smooth consistency or leave it a bit chunky, if you so choose. Return to pot ** and heat thoroughly.
Pour into bowls, garnish with chopped parsley or chives (optional) and serve.
** This is where one would add the cream base, had one actually made it. Here’s how you do it: Melt 2 T of butter or margarine in a separate pot; then add 2 T of flour and mix to make a roux. Slowly whisk 1 cup of milk into the roux, increase heat to medium or a bit higher and stir constantly until it thickens. Add slowly to soup mixture.
This is what I talk about again and again in this blog – cooking is a grand, creative experiment! This accidental omission turned out so well, and I like the fact that I now have a delicious, gluten-free alternative for my guests and myself.
It’s all good in the kitchen. Just get in there and create!
Eat well. Be happy.
Plynn
Plynn Gutman 