Just before
Christmas last year, a posse of my favorite neighborhood gals and I went out to
lunch and on a holiday shopping spree. We decided to make one of our stops at
the newly opened Fresh Thyme Farmer's Market to have a look around. A look was
all that we got. The place was so crowded that, if we didn't want to go where
the crowd pushed us, we were pretty much out of luck. We did not stay.
Yesterday I was back in that area and did stop. While The Fresh Market remains
my favorite place to shop, this market was not without merit. The spinach feta
croissant that I bought for lunch was surprisingly good. The prices on produce
were amazing. Parsley, cilantro, radishes, and scallions, all of which I
consume with reckless abandon, were only 49 cents a bunch. Dare I say that I got
bunches? Both broccoli and cauliflower were $1.49 a head, so heads rolled
(right into my cart).
When I got home and happily unloaded all of my vegetable goodies, thoughts of
my mother's cauliflower soup popped into my head. It was good, as I recalled, and I asked my dad if he remembered it. He did with fondness, so I had to
rummage for the recipe and give it a try.
I love cauliflower in all forms, but Mr. O-P tends to balk at any vegetable
with the exception of corn-on-the-cob and green beans, so it speaks volumes
that he liked this soup. Using your own chicken stock makes it rich and
wonderful, but for vegetarians, I wouldn't shy away from using homemade
mushroom or vegetable stock.
This soup is a great winter warmer, and a delicious way to get vegetables into
the mouths of haters, and have them love you for it.
My Mother's Cauliflower Soup
1 medium head cauliflower,
cleaned and broken
into bite-sized bits
2 carrots, peeled and sliced
2 ribs of celery, sliced
4-1/2 cups homemade
chicken or vegetable stock
8 fresh crimini mushrooms, sliced
1 medium onion, chopped
1/4 cup butter
2 tablespoons flour
1/2 cup heavy cream
1/4 cup chopped fresh parsley
Freshly ground black pepper, to taste
In a medium stockpot, bring cauliflower, carrots, and celery to a boil in
stock. Meanwhile, in a 9-inch saute pan, saute mushrooms and onion in butter
until onions are translucent. Add flour, stirring constantly for 1-2 minutes.
Add one cup of the warm stock to the flour mixture, stirring until thick.
Pour mushroom/onion mixture into the cauliflower/carrot/celery broth and stir
to combine. Stir in cream, parsley, and pepper to taste. Heat through. Serves
6-8.
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