Today I Learned… – Episode 62
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts
Here are some things I learned today that I kinda wish my now self could go back and tell my this morning self:
When your four year old friend, Clara, suggests that you make soup for your show, do it. No hesitations necessary. It will be a good idea.
When the energy saver lightbulb (you know, the kind that contains mercury) breaks, you don’t need to cry. Just go for a walk and let the apartment air out (then clean it up, obviously, in the safe manner that Husband found online).
The smell of garlic cooking and gruyère broiling can make the day just a little bit better.
When there are leftover pieces of toasted bread with melty, crispy, browned gruyère, it is the best idea to put a few layers of rosemary ham between them and call it lunch.
Taking a break from sorting through photos to rearrange your desk counts as work, even though it’s fun.
If you put the funny nose and mustache glasses on the dog and he refuses to knock them off, laugh as much as you need to. He doesn’t mind. He will take them off later and you can tell him he’s a good boy.
And, it is always a good idea to eat as much soup as possible.
This soup is the epitome of simple. Butter and olive oil browns. Cauliflower, spring onion, and garlic cook until they’re tender. Homemade stock is added. Soup is puréed. Bread is toasted and covered with cheese.
Enjoy, friends. And thanks, Clara, for suggesting that I make soup. I hope you like it as much as I did!
Creamy Cauliflower Soup
Last modified on 2013-04-10 22:05:28 GMT. 0 comments. Top.
- 1 T unsalted butter
- 1 T olive oil
- 2 small heads cauliflower (I had one purple and one white one, use what you have), chopped into small pieces
- 1 spring onion, chopped
- 6 cloves garlic, diced
- 4 C vegetable stock
- 1 1/2 t salt
- 1-2 T fresh parsley, chopped
- 1/2 C milk
- 1-2 T lemon juice
- 3-4 slices toasted baguette (or GF Bagel Chips)/serving
- 1/4 C gruyère cheese, grated/serving
- Heat soup pot. Add butter and oil and let it brown, covered (to prevent splattering), over medium heat for 2-3 minutes. Add cauliflower, onion, and a pinch of salt. Cook, covered, over medium heat, stirring occasionally for 5 minutes.
- Uncover, turn heat to medium-low and add garlic and cook 1-2 minutes, stirring often.
- Add lemon juice, remaining salt, parsley, and vegetable stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 15 minutes, or until veggies are tender.
- Using a hand blender (or regular blender with plug from lid removed and the opening covered with a clean towel), purée soup to desired consistency. Add milk, stir, taste and adjust seasoning if needed.
- Dish soup into oven-proof bowls or ramekins and top with toasts. Top toasts with a sprinkle of gruyère. Broil in the toaster for 5-10 minutes (in the oven broiler, broil with the door open, paying attention the whole time, it should be a much shorter amount of time).
Need some ideas for your week’s menu? Here you go!
Happy Eating!
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This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, Waterfall Creative.
