Today I'm still recovering from being sick, so my stomach is a little unsure of itself. For dinner, I really just wanted soup, and a light soup at that. And nothing that would take forever to make. Dave Lieberman had the perfect cure for me, a recipe that fit the bill, cost almost nothing to make, and also satisfied my recent cauliflower obsession.
Click below to get the recipe!
List of ingredients for the soup:
1 head cauliflower
2 tbsp extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken broth (mock-chicken broth or vegetable broth for a vegetarian soup)
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
First, I removed the leaves and core from the head of cauliflower and gave it a rough chop. I also chopped up the onion and minced the garlic.
I heated the oil over medium heat, threw in the garlic and onion, and sauteed for about 5 minutes. Normally, I like to cook onions and garlic until they are very soft and a little browned, but in order to maintain the color of the soup (and because the mixture is later pureed), I cooked them a little less this time.
Next, I added the cauliflower and stock, brought it to a boil, reduced the heat to low, covered the pot and let the mixture simmer for 15 minutes.
Once the cauliflower was tender, I removed the pot from the heat and pureed it until smooth using my immersion blender (if you don't have an immersion blender, you can blend the soup in batches in a regular blender, just be careful!). I then folded in the Parmesan cheese, and seasoned with plenty of freshly ground pepper.
As the soup was cooking, I preheated the oven to 350 degrees and grated about a cup of Romano cheese (the original uses Parmesan, but I used all of my Parmesan up in the soup itself). I then spread the cheese on a foil-covered baking sheet, cooked it about 10 minutes, then removed the sheet and let the cheese cool for about 5 minutes. The cheese was supposed to peel away from the foil in perfect sheets of crisps; unfortunately, it stuck and I was forced to scrape the cheese off the foil and crumble it on top of my soup. It still tasted really good.
The soup was just what I was looking for, creamy (without any cream!) yet light, filling yet healthy. And it took less than 40 minutes to prepare. While I would probably serve this alongside some sort of meat entree if I was 100% better, tonight, with just a couple of slices of crusty French bread, it was the perfect dinner for my poor recovering self...