Thursday, June 24, 2010
Cauliflower and Potato soup
This post has been way overdue and the reasons are too many to elaborate. My sister was visiting from India, work was crazy, was trying to run too much, etc etc. All of which translated to me not cooking a whole lot and blogging even lesser. I missed both so I am trying my best to get back in the groove.
We have been getting a lot of great produce from our summer CSA, which we have been cooking in the fastest possible way by sauteing it in some olive oil and keeping the spices to the bare minimum. This has been very tasty and efficient however I would like to be more creative and come up with some interesting ideas. That being said, simple meals are currently the norm in our kitchen. The cauliflower and potato soup which I am blogging today is one such recipe. This was actually inspired by my sister who made a great potato soup when she was here. My sister was not much of a cook when we lived together. But now that she has married a pastry chef, the tables have turned, much to our delight! I absolutely loved her soup and decided to changed it only a wee bit to include cauliflower. The result is delicious, creamy and velvetty.
It is also super easy to put together. The main flavor ingredient here is the browned garlic so be careful not to burn it (especially if you are prone to burning things like me). Here goes then, thanks to my lovely sister who I wish was here longer.
1 teaspoon butter
1 teaspoon olive oil
1 large potato, peeled and chopped into chunks
1/2 medium sized cauliflower (florets separated)
2 garlic cloves, sliced
1/2 onion, chopped into chunks
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
- Heat the butter and olive oil in a stockpot.
- Add the garlic cloves and saute till light brown.
- Add the onion chunks and also saute till soft and light brown.
- While the onion is browning, cook the potato and cauliflower till soft (I cooked them in the pressure cooker).
- Add the potatoes, cauliflower and onion garlic mixture into a food processor along with some cooking liquid from the boiled vegetables.
- Blend till smooth and return to the stockpot.
- Add milk, more water if required (depending on the consistency), salt and pepper.
- Bring to a simmer and serve hot with some extra cracked pepper on top.
Makes 4 side servings.