Oh hi there. It’s been a while. Quite a while. Sorry about that. It is cold here in Calgary. Very cold. So I say you should stay home, watch football or Christmas movies and make this soup.
It is good, really good, but it is rich, very rich. Serve small portions, or go to town on it and eat the whole pot! Who am I to tell you what to do??
Cream of Cauliflower Soup
2 heads cauliflower (4 to 5 pounds total)
3 tbsp unsalted butter
3/4 cup coarsely chopped onion
3/4 cup coarsely chopped leeks (white and light green parts only)
1/4 tsp curry powder
Kosher salt
2 cups milk
2 cups heavy cream
2 cups water
Torn croutons
Extra virgin olive oil
1. Remove the leaves from cauliflower and cut off 2 cups of florets, about the size of a quarter. Set aside for floret garnish (see recipe below). Coarsely chop remaining cauliflower into 1 inch pieces, you need 8 cups, reserve any extra for another use.
2. Melt butter in a large saucepan over medium heat. Add onion, leeks, curry and coarsely chopped cauliflower. Season with 2 tsp salt, and cover with a parchment lid. Cook, for 20 minutes, stirring occasionally, until vegetables are almost tender. Remove and discard parchment lid.
3. Pour in milk, cream and water, increase heat to medium-high and bring to a simmer. Simmer for 30 minutes, skimming off foam from time to time.
4. In small batches, transfer soup to a blender and begin to puree (begin on the slowest speed and slowing increase to reach puree). Once pureed, transfer to another saucepan to keep warm. Season to taste.
The Stock Pot 