Jay Cooks! Cauliflower Cream Soup

Last week I decided to make dinner for Lindsay and me. This semester Lindsay’s classes fall on Tuesday and Thursday nights, so I wanted to have dinner ready for her when she got home (jealous ladies? I’m good looking, caring, I cook and I’m humble. OMG!). I decided to make a cauliflower soup since Lindsay and I are currently on a vegetarian diet. This was a snap decision that I put zero thought into. I saw a huge head of cauliflower and my brain yelled, “SOUP!”

Here is how I think I did it.

Ingredient List:

• 1 Large Cauliflower
• One Onion
• 2 Celery Stalks
• ½ Fennel Bulb & frilly things that look like dill
• 2 Carrots
• Parsley (dried or fresh)
• Cream
• Butter
• Half & Half
• Flour
• Chicken Stock (I know, I know…it’s not vegetarian)
• Hot sauce
• Parmesan cheese
• Monterrey Jack cheese

First, chop your onion, celery, fennel and carrots up to your desired chunkiness.

I diced mine up fairly small and then with a small pat of butter I tossed the onions and celery into a soup pot over medium high heat. I let them cook down a bit and get some good color, and then I tossed in the carrots and fennel. I salted and peppered the veggies too, and let the veggies cook for about 10 minutes.

While the veggies were cooking down, I began to breakdown the cauliflower. I decided to keep the cauliflower in big chunks. I wanted the soup to have a hearty, stew bite to it, but you could chop it finely for a more smooth soup.

After the veggies got nice and brown I tossed the cauliflower in. I let the cauliflower cook for about 2 minutes and then I started pouring in the chicken stock. I’m not sure how much I used because I was using homemade stock that Lindsay made. Liquid that comes to about 1/2 inch above the vegetables will be the right amount no matter what pot you're using.  I also put in a tablespoon of dried parsley.

I put the lid on the pot and reduced the heat to a healthy simmer. I let this simmer for about 15 minutes, occasionally stirring.

Cheese is nice, so I dumped in some parmesan and hot sauce too!

Then, I started to work on making the soup thick and creamy. I took about a ½ cup of cream and a ½ cup of half and half and whisked in 2 tablespoons of flour until it became thick and velvety. I believe I also poured myself a glass of wine.

After 15 minuets passed, I began to work in the white sauce with a whisk. This immediately thickens the soup up and brings a new rich flavor from the cream.

This is also where I started tampering with flavor. I salted and peppered the soup again, but taste yours and see what it needs!  I also tossed in a nice slab of butter, because why wouldn’t you? I also added in some extra chicken stock because I got the soup too thick with the flour mixture, but other than a few tweaks it was good to go. I put the lid back on and reduced the burner to low.

When Lindsay got home she was VERY happy. I mean, it’s a real treat just to see my face but when she smelled that amazing soup she knew she was in for a real treat.

Note:  Jay left the soup chunky, but you could use an immersion blender if you'd like a smoother soup - just puree it in batches and return it to the pan!   Vegetable stock would work great here as a substitute, and you could swap any of the veggies out as you'd like - as long as there is cauliflower, stock, and cream you're good to go!