What a glorious soup! Truly, perhaps the best soup we have
ever eaten! The color was magnificent. These photos really don’t capture the
delicate creamy yellow that was the end result of cauliflower and carrot gently
cooked and then blended. I wondered if the method of sautéing the carrot and
celery before adding them to the cauliflower-broth mixture would really make a
difference, but I don’t think I would change a single thing about this recipe.
Follow the method to the letter and you won’t be disappointed.
Here’s what you need:
1 large
white cauliflower, trimmed and cut in small pieces
4 C LIGHT
colored vegetable broth
2 C water
1 lemon, cut
large strips of peel off (don’t cut into the white pithy part) and then squeeze
1 ½ t sea
salt
2 medium
carrots, peeled, trimmed and cut in pieces
2 medium
stalks celery, trimmed and cut in pieces
1 large
sweet onion, peeled, trimmed and diced
5 cloves
garlic, minced
2 T olive
oil
1 t herbes
de Provence (a MUST for this recipe!)
2-3 ounces
cream cheese
Garnish –
buttered bread crumbs
1 C freshly
made soft bread crumbs
2 T
non-dairy butter
Here’s what
you do:
Heat the oil
and saute the carrot, celery, onion, and salt until soft and beginning to brown
on the edges. Add the garlic and herbes de Provence and cook for another minute
until very fragrant. Never brown your garlic, so maintain a gentle heat.
In the meantime:
Simmer the
cauliflower in the water and broth. Also add in two large pieces of the lemon
peel. Again, be careful not to cut into the white pith. Add 2 T of the lemon
juice. This should simmer, covered, for about 15 minutes. After that, remove
the lemon peel.
Add the
carrot mixture to the soup pot and continue to simmer, covered, for another 15 minutes or so.
Next, add
the cream cheese and allow to melt into the soup.
When the
soup has cooled a bit, blend until very smooth. Add more salt and/or lemon
juice if needed.
To make the
buttered bread crumbs:
Place large
chunks of day old bread in a food processor and create crumbs – not too small,
but not too big.
Saute the
crumbs in the melted butter until nice and toasted. Store flat on a baking
sheet or place until ready to use.
No comments:
Post a Comment
Thanks for stopping by my Living Cookbook! I appreciate each and every comment!