Cauliflower Soup

Big 'Thank you' to Jamie for introducing me to a new soup! Tim has been sick this week, so hearty, healthy soup is just what Dr. Me calls for.

As you will soon learn, my favorite type of recipe is *easy*. The easier the better. I have tried super complicated recipes, and frankly, they're not usually worth the effort and taste overdone. 'Less is more' is my self-proclaimed, newly decided upon, going to forget about by tomorrow, motto.

Introducing, a super simple, rich in flavor, winter comfort food that you should not miss: Cauliflower Soup.

I have to laugh at myself for attempting a 'presentation'. Went a little overboard with the drizzled olive oil. Tim got the non-olive oil saturated bowl, although mine was still delicious! Newly added to the shopping list, an olive oil cruet/bottle for future soup presentations.

Here's the How-To: (recipe from Foodnetwork)

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart (4 cups) vegetable stock (for a thicker soup, use 3-3.5 cups)
1/2 cup finely grated Parmesan
1/4 teaspoon nutmeg
Salt and freshly ground black pepper

1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
2. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
3. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.
4. Add parmesan and nutmeg, stir until smooth. Season, to taste, with salt and black pepper.

Keep warm until ready to serve. Goes great with whole wheat, crusty bread.

1 recipe will feed 4 adults. Consider doubling the recipe and freezing half.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.