Tuesday, April 3, 2012

zanahorias y tomates, maiz, cebolla y coliflor

I sure do hate breaking down fruits and vegetables.  Peeling, coring, snapping, slicing, bah!  It's a pain, and I do a lot of it, woe is me.  I buy broccoli exclusively in those bags of florets from Costco, because I feel like I deserve it.  I wish they did that with cauliflower!  Wouldn't that be great?  I hate how when you start breaking it into florets the ones at the center all fall apart and get everywhere.  You know how I feel about messes!  Last night I had two heads of cauliflower I wanted to use, and I wanted to eat soup.  Bittman helped me, and bonus, you can be way slobby in how you cut the cauliflower, because it all gets pureed in the end.

Cauliflower Soup
(adapted from How to Cook Everything Vegetarian)
serves 8

3/4 stick of butter
4 cloves garlic, minced
1 large onion, diced
2 heads of cauliflower, cleaned and roughly chopped/sliced
6 C chicken broth, give or take
1-2 C cream (optional)

Melt the butter, then add the garlic, onion, and cauliflower and a few pinches of kosher salt and saute until onion is soft.  Add a cup or two of broth, cover, and simmer until cauliflower is tender.  Add remainder of broth, then puree with an immersion blender.  Heat through.  Add cream if you wish (I didn't, because I was out) and salt and pepper to taste.