Tuesday, February 06, 2007

Cream of Cauliflower soup instructions.

Cream of Leek and Cauliflower Soup


2 heads of cauliflower, chopped well, stalk too.

2 medium sized leeks, sliced and diced, to approximately 1 inch to the root, all cleaned and rinsed well to get the dirt off in a strainer.

3 large white potatoes, peeled and cubed

Chicken soup base (I use Organic bouillon cubes, or make my own and store in the freezer for soup days) enough to cover very slightly.

Fresh or dried parsley

Salt and Pepper to taste

3 large Bay leafs

Optional. If you like onions quite a bit, add 2 medium sized white onions, chopped

Optional. If you like a delicate garlic flavor, add two minced garlic cloves

Optional. If you like a hint of curry flavor, add 1 tsp. of brown curry powder

Optional. If you like all three of the above, dump them all in together!

For the carb conscious, you can omit the potatoes, however you might wish to substitute with a little flour mixed into the vegetables to thicken before adding the bouillon. Sometimes I will substitute liquefied cornstarch or white flour (dry mixed in a bit of water to make a liquid). Other times, I’ve whirled the soup up with my Braun mixer, added a bit of milk (up to two cups) and that was it! No carbs at all and you can make it more liquid like to drink from a mug. This soup is fantastic cold too for the summertime. Don’t turn your nose up until you try it.

As well, when you hear someone announce a "cream of" soup, one can only imagine the caloric heavy ladened cream (think - whipping cream) added to make it a "cream of soup". If you prefer a more "creamy" soup, try adding 2 cups of light to heavy cream instead of a skim milk or powder milk you might have in your pantry to throw in, AND, for a varied flavor, try adding some grated white cheddar cheese (2 cups or so melted in and stirred well), or a sprinkle of parmesan cheese as a topping.



Basically, this is the simplest, no fuss, and less time in the kitchen kind of soup. Believe me when I say, you get everything together, toss into a large soup kettle, large enough to allow for your soup to rise to a boil without having it bubble over. After stirring for a few minutes, turn the heat down and let is all cook until vegetables/potatoes are soft.

Within thirty minutes or so, the soup is ready to whirl to a nice lumpy mush, and dinner is ready. Add a lovely loaf of freshly baked rye bread, a salad, and rolls, or simply enjoy as it is. Delicious, nutritious, low in calories, hearty enough to fill the teen's hollow legs up, and absolutely scrumptious – that I promise - with all the goodness and flavor of the nutrients locked in.

This how-to soup recipe is dedicated to my friend Justine who emailed and requested more sharing of kitchen fares to use for her large family. *smile* This one's for YOU!