Thursday, January 29, 2004
Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes, but around now I start really longing for a nice ripe tomato. Oh well, back to reality!
Cauliflower is one of those winter vegetables I haven't really gotten sick of yet so I thought I would make a cauliflower soup. Cauliflower is like a bland version of broccoli, and it makes really great soups. The two standards I make are either a curried version or a cheesy version. Soups are a great way to "eat your veggies" because you can combine so many vegetables in a soup and it just makes it all the more delectable. This soup is no exception.
I created a creamy cauliflower fondue soup this week in part, as a way to use up some Emmenthal cheese I had bought to make fondue. I think it's interesting from the standpoint that while none of the individual ingredients are all that thrilling--onions, carrots, potatoes, or cauliflower, when combined they make a really soul satisfying meal. Of course, adding a good amount of cheese never hurts!
Creamy Cauliflower Fondue Soup
1 russet potato, peeled and chopped
1 carrot, chopped
1 onion, chopped
4 cups cauliflower florets (about 1/2 a large head)
2 Tablespoons butter
3 cups water
1 cup milk
1/2 cup Emmenthal or other Swiss cheese grated
1 teaspoon flour
1 Tablespoon dry sherry (optional)
Sauté the vegetables in the butter over medium heat for about 5 minutes, until they begin to brown slightly. Add the water and cover, cook for 20 minutes. Stir in 1 cup milk and puree the vegetables, either in the blender or with a hand stick-blender in the pot. You can make this soup as chunky or smooth as you like, thin down with more milk or water. Take the pot off the heat, toss the grated cheese with the flour and add the cheese to the soup, stir until melted and blended. Season to taste with salt and a tiny splash of sherry, if desired.