Marilyn’s Winter Soup

Winter Soup

2016, the year of the $9.00 cauliflower?

How can one justify turning this nutritious little nugget into soup? The answer of course, because it’s tastes so amazing, hearty, slightly mineral-like and earthy. I have planted cauliflower from seed many times. It is a cool season vegetable, easiest to grow for harvest in the late summer or fall. There are many varieties, spiky, lumpy, jewel-like, ranging in colour from pure white, different degrees of brilliant chartreuse, wild cheddar stained and moody tones of purple. This is one extremely versatile vegetable. Why we haven’t been paying $9.00 all along is a valid query.

Here is a favourite recipe for cauliflower.

  •                 4 tablespoons extra-virgin olive oil, plus more for drizzling
  •                 1 medium onion, chopped (about 1 cup)
  •                 4 cloves garlic, chopped
  •                 Sea salt
  •                 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
  •                 4 cups chicken stock
  •                 1/4 cup chopped fresh dill, plus more for garnish
  •                 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
  •                 Freshly ground black pepper
  1. Lightly toss cauliflower in olive oil and bake on parchment paper lined cookie sheet at 400 degrees for eight to twelve minutes, until brown.
  2. Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in chicken stock until it reaches just below the top of the cauliflower.
  3. Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
  4. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more chicken stock if it’s too thick. ReturCauliflowern to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

2 thoughts on “Marilyn’s Winter Soup

  1. just finding your blog….you are a gifted writer, looking forward to more posts.
    Will go buy some $8 cauliflower today to try your recipe 🙂

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