Cream of Cauliflower Soup

We recently decided to take a break from our weekly veggie box subscription.  We found that we were getting many things that we just don't eat in volume!  For example we received two types of kale, chard, greens, dandelion greens, lettuce, rutabaga, cauliflower, butternut squash, apples, and tangerines.  Yes, I know it's winter so naturally we received winter vegetables but that is too much leafy stuff week after week.

The head of cauliflower we received was beautiful and I just happened to be paging through an Irish cookbook and it just happened to be March....so when I turned the page and saw Cauliflower Soup, well, it just had to be!  Margaret mentions that you can find some version of Cauliflower Soup in most Irish pubs.

It was velvety and had a lovely flavor.  I served it with a Cheddar Walnut Bread and the two together were just right!

Cream of Cauliflower Soup

adapted from The Irish Pub Cookbook by Margaret Johnson

Yield:  4-6 servings

2 Tablespoons unsalted Kerrygold Irish butter
1 Tablespoon olive oil
2 leeks, white part only, cleaned and sliced into half moons
1 small onion, chopped
2 celery ribs, chopped
1 Tablespoon minced fresh thyme
1 large head cauliflower, cut into florets
4 cups chicken stock
1 cup half and half
Salt and freshly ground pepper, to taste
Pinch of cayenne pepper
Pinch of curry powder
Minced fresh chives for garnish

Melt the butter and olive oil in a large Dutch oven over medium heat.  Add the leeks, onions, celery, and thyme.  Cook until the vegetables are soft but not browned, about 10 minutes.  Add the cauliflower and cook until slightly soft, about 10 minutes.  Add the stock and bring to a boil.  Reduce the heat to low.  Simmer, covered, until the cauliflower is tender, about 15 minutes.  Remove from the heat.  Allow the mixture to cool for about 10 minutes.

In batches, transfer the soup to a food processor or blender and puree until smooth.  Return the soup to the pot and stir in the half and half.  Season with salt, pepper, cayenne, and curry.  Simmer the soup until heated.

Ladle the soup into bowls and sprinkle with chives.

PRINTABLE RECIPE

This was an easy soup to prepare and would be a great opener for a dinner.  On this night, we were eating light....just soup and delicious Cheddar Walnut Bread.