Sorry it’s been a while (crazy week!), but..
Well, just as I predicted, we polished off the leftover pizza that Wednesday night (it was just as good the second time, by the way), so Thursday night was soup night!
I couldn’t follow the original recipe exactly as I didn’t have all the ingredients in the same amounts, so I subbed garlic and onion for the leeks and Greek yogurt for the heavy cream. I’m sure this version tastes a little different than it was supposed to, but it was thick and creamy and delicious! And, just as Growandcook promised, it did indeed make excellent leftovers to take to work the next day with some crusty bread and fruit.
What’s in it:
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 3/4 pound cauliflower florets (we used frozen, but fresh would be better)
- 2 cups chicken stock
- 1/4 cup fat-free Greek yogurt
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
- oil for drizzling (we used Bobby Flay’s guajillo chile oil, which was rich and smoky with just a touch of heat, not to mention a gorgeous shade of fiery red!)
- Heat the butter and olive oil in a medium saucepan on medium heat.
- Add the garlic and onions and sauté until translucent, about 5 minutes.
- Add the cauliflower and chicken stock, bring to a boil, and reduce to a simmer until the cauliflower is nice and tender. (Frozen only took about 5-7 minutes, but fresh will take longer.)
- Use a stick blender to puree the soup in the pot, or transfer in batches to your regular blender and puree until smooth.
- Add the yogurt and nutmeg. Blend a little more, until your soup is thick and rich and creamy. Season with salt and pepper to your liking.
- Divide into bowls (2-4, depending on if this is a main course or starter/side).
- Drizzle with good olive oil, chile oil, or if you’re feeling fancy, truffle oil. 🙂
It’s that easy! And tasty! We enjoyed our soup with grilled cheese sandwiches:
A perfect quick-and-easy weeknight supper.