September 15, 2013

Cauliflower and Sweet Corn Soup

I realize that it doesn't feel like fall in most parts of the country but here in NYC we currently have beautiful fall weather. With that fall chill in the air I found myself craving soup this afternoon. I decided that I wanted to try to make a cauliflower soup. It's something I've eaten in restaurants but it's not something I've ever tried to make myself. I googled a few recipes and ended up combining a few of them and adding my own twist and the end result was so yummy that I knew I had to share it.

Here are the ingredients:
3 tablespoons butter
1 cup chopped onion
1/4 cup flour
2 cups milk
1 cup water
2 cups vegetable broth 
1 head of cauliflower
1 ear sweet corn
1 tablespoon honey dijon mustard 
1 cup shredded cheddar cheese
Salt/pepper to taste
Additional items for garnish

 First you need to chop and wash your cauliflower. You want the pieces to be fairly small.
 Go ahead and chop your onion and garlic to start.
In a large pot melt your butter over medium heat. I let mine brown a little to get that yummy sweet caramelized taste. This should take about 4 minutes. 
 When your butter is melted throw your onion and garlic into the pot with a pinch of salt. Cook until the onions start to get translucent- about 5 minutes.
  Next add the flour and stir constantly until the mixture is a light golden color.
Then you are going to slowly add your milk while stirring constantly. I used skim milk but you could use any milk or even half and half or heavy cream if you desired. 
 Add your water and veggie stock. You could also use chicken or beef stock if you wanted. 
Here is what your soup should look like at this point. 
 Add the cauliflower with another pinch of salt. Bring the mixture to a boil.
 While you are waiting for the pot to come to a boil grate your cheese...
...and cut your corn off the cob. You could also use frozen corn but I happen to have a few ears of corn left over from the end of summer in my fridge. I think Trader Joe's frozen roasted corn would be really yummy in this if you didn't have fresh corn.
 When the soup has come to a boil add the corn and then reduce the heat to low.
 Cover and let simmer until the cauliflower is softened- about 10 minutes
 Then, using an immersion blender, blend the soup until it is completely pureed
 Once completely blended add your cheese
 and mustard and then then stir to combine
 Garnish with whatever your favorite ingredients are. I chose to use a little cracked black pepper, a drizzle of black truffle oil, a sprinkle of some sharp cheddar cheese, and a few parmesan garlic triscuit thin crisps. Some crumbled bacon, croutons, or green onions would also work nicely.
 The final product. The sweet corn was the standout ingredient.
This soup definitely needs to be added to your fall to do list! Let me know what you think once you've tried it!

Until Next Time

1 comment:

  1. Smooth velvety goodness, added a little fresh thyme because I had it, otherwise as pictured above. Perfect for this 12 degree weather.