Thursday, November 29, 2012

Cauliflower Soup with Garlic Croutons


My hubby and I just celebrated our 5th wedding anniversary. We headed out for a date night to a local French restaurant, and upon parusing the menu my husband immediately requested the cauliflower soup.
I was sort of appalled by this request. Nothing about cauliflower soup screams romantic! Decadent! Worthy appetizer to celebrate 5 years of marriage! But, I will admit, when the tureen of silky, pale soup arrived at the table I had a change of heart.


Turns out Justin has been loving this soup for far longer than he has been loving me. As seen in the hand written recipe card he wrote around age 8. He loved his grandmother's recipe so much he copied it down. If I had known he was carrying around this recipe card I would have whipped up a batch years ago, but he kept this love hidden away.


Going off of this recipe and what the chef at the restaurant suggested I came up with an extremely simple version of the soup. Don't let that fool you though, it is actually a very festive dish, worthy of any type of celebration. Even if that is just celebrating surviving a Thursday.


I topped the smooth soup with garlic croutons I made from leftover baguette. Any crunchy bit of bread would do, but the garlic made the soup pop.  Feel free to leave the cream out of the soup, it is still delicious without it.


Cauliflower Soup with Garlic Croutons
2 tablespoons butter
1 onion, roughly chopped
4 cloves of garlic, roughly chopped
1 head cauliflower, roughly chopped
4-6 cups chicken or vegetable stock
1/4 - 1/2 cup cream or half and half
salt, pepper

3 cups cubed stale bread
4 garlic cloved, finely chopped
2-4 tablespoons olive oil
salt

1. In a large sauce pan, melt butter over medium heat. Add onions and let cook slowly, without browning for about 20 minutes.
2. When onions are soft, add garlic and cauliflower and continue the slow cooking about another 20 minutes until cauliflower begins to soften.
3. Add broth. Cover and simmer until cauliflower is soft.
4. Puree mixture either in a blender or with a stick mixer.
5. Stir in cream, if using. Taste and adjust seasoning.

To make croutons:
1. Heat a large frying pan over medium-high heat.
2. Put bread cubes in, sprinkle with garlic and olive oil.
3. Toast, turning often, until bread begins to brown and the garlic smells fragrant. About 5 minutes.

To serve:
Ladle hot soup into a bowl and top with croutons and a drizzle of the fried garlic. 


5 comments:

  1. This sounds delicious! And it's kind of a cool analogy for marriage: not glitzy or flashy sometimes, but still pretty amazing. :)

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    Replies
    1. That is a great way to think about it! I hope your move went well.

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  2. Happy Anniversary! The soup looks delicious. Which french restaurant did you go to? Le Bouchon is one of my favorites (although I haven't been there in quite a while).

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    Replies
    1. Hi Kristin - we went to St. Jack's. It was wonderful. I have only been to Le Bouchon once, and it was fabulous. I still remember my bouillabaisse.

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