In almost six years of sharing recipes on my food blog, I think this is the longest dry spell I've had in the kitchen. I was battling against heavy fatigue (wacky thyroids), and I just couldn't muster the energy to cook, photograph, write and edit a recipe post-- let alone have an appetite to eat dinner with my husband.
Most times, I'd just fall asleep within moments of arriving home, from work.
Worse, I quit visiting food blogs and reading my favorite cooking magazines. This is so out of character for me, because my happiest place, at home, is in the kitchen. I'm starting to feel better, so I'm hoping to share many of the recipes I've made, and are waiting for me to edit and write-- like this delicious soup.
Today, being Labor Day Weekend, I can start thinking about my favorite type of Fall cooking-- braising meats, making stews, baking bread and making soups for dinner. Fortunately, our climate rarely gets into the trip-digit temps that many of my East Coast and Southwestern friends endure. Plus, I do a lot of pressure cooking so that the kitchen stays nice and cool.
With our average temps in the low 70's, I had no problem making this fabulous soup, this summer. I loved it so much, that I've made it a few times. With the exception of the cauliflower "croutons" that are cooked in browned butter, this soup is low-fat-- and there is no chicken stock nor cream, in it!
One of my favorite Cooking Magazine is "Cook's Illustrated" and I also subscribe to their website, so I can watch their videos, on demand. This is where I saw this recipe, and here is CI's explanation of the recipe:
For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree. To ensure that cauliflower flavor remained at the forefront, we cooked the cauliflower in seasoned water (instead of broth), skipped the spice rack entirely, and bolstered the soup with sautéed onion and leek. We added the cauliflower to the simmering water in two stages so that we got the grassy flavor of just-cooked cauliflower and the sweeter, nuttier flavor of long-cooked cauliflower. Finally, we fried florets in butter until both browned and used each as a separate, richly flavored garnish.
As you can see, I trimmed the "core" of the cauliflower and sliced it thin. No waste!