As I write, inches upon inches of beautiful, fluffy snowflakes are falling outside my window, and I am LOV.ING. IT. There’s nothing like the first real snow of winter. More specifically, there’s nothing like a midnight stroll during the first real snow of winter, followed immediately by a hot shower, tea, and any and all other warm resources at your disposal. I can’t claim to have taken this particular soup out for a spin last night as part of my “that-was-great-but-also-why-did-we-do-this-to-ourselves-I-can’t-feel-my-face-anymore” recovery strategy, but I can at least vouch for it as a nice cozy lunch or dinner. And if it works at those times of day, I’m confident it makes for a great midnight snack, too. You take it out for a spin and let me know. You can find me outside, trying not to hum “Do You Wanna Build A Snowman?” loud enough that anyone around me hears it.
Roasted Cauliflower Soup
- 1 Russet Potato, peeled and cut into 1-inch chunks
- 2 heads Cauliflower, cut into florets
- Olive Oil
- Salt
- Pepper
- 2 small Onions, diced
- 6 cloves Garlic, chopped
- 1 T. Nutmeg
- 4 c. Chicken or Vegetable Broth
- 1/3 c. Heavy Cream, optional
- 2-5 T. Fish Sauce (Soy Sauce can be used as substitute)
- Chive-Infused Olive Oil, see below
- Seeds and Nuts of your choice, to garnish
- Chives, to garnish
Preheat oven to 425. Bring a small pot of water to a boil and cook potato until fork-tender; drain and set aside. Toss cauliflower with a drizzle of olive oil and a sprinkle of salt and pepper, then roast until tender and caramelized in spots, around 30 minutes. When cauliflower is nearly done, heat a few tablespoons of olive oil in a large pot over medium heat. Cook onions until soft and translucent, around 7 minutes, then add garlic and cook til fragrant, about 30 seconds more. Stir in nutmeg, then add broth, cauliflower, and potato. Bring to a boil, then reduce to a simmer for about 20 minutes. Working in batches, transfer soup to a blender and blend until smooth. (Alternatively, use an immersion blender—the soup won’t get quite as smooth, but I promise it’ll taste the same!) Reduce heat to low and stir in cream, if using. Season to taste with salt and fish sauce.* Serve with a drizzle of chive oil, a few chopped chives, and a mixture of whatever seeds and nuts you like. (I used chopped hazelnuts, pumpkin seeds, pine nuts, and sesame seeds, toasted for a few minutes in a pan.)
*A couple of notes here: the amount of salt you add will depend on whether you use low-sodium or regular broth, and it will depend on how much fish sauce you use. I always use low-sodium broth so I can control exactly how much salt is in the final product; if you use regular broth, you may find you need to add only a small amount of salt. I would start with a couple tablespoons of fish sauce first—it’s a powerful flavor, so it will be much easier to add more than compensate afterward if you put in too much! Then see how much more salt or fish sauce you want to add til it tastes just perfect.
Chive-Infused Olive Oil
- 1 handful Chives, finely chopped
- 3-4 T. Olive Oil
Using a mortar and pestle, grind chives into a paste (if you don’t have a mortar and pestle, that’s fine—you’ll just want to give the oil more time to infuse). Combine with olive oil and let sit at least 1 hour. Strain through a fine mesh sieve before using.
Law and Lentils 