Cream of Cauliflower Soup

I remember eating a lot of soups and stews last winters, which basically are true comfort food to survive through the cold weather. But this year, it isn’t there. Winters aren’t there! I just have been missing that cold brrrrr…. kind of weather this year and the weather gods have been really disappointing. So, the desire to eat lot more comfort food hasn’t been satiated. But I so wanted to make soup that I couldn’t resist making myself this lovely silky cream of cauliflower soup, which I paired with garlicky herby buttery toasts. I find soups the easy and efficient food which you could make in a very less time. You get the efficient way of cleaning off the remaining vegetables from your fridge too. This is what I have learnt from my father, since childhood. I used to see him making different concoctions of soups using whatever leftover raw vegetables, we used to have in the fridge. And every single time, he used to amaze us with his creations. That is when I learnt the importance of consuming the produce efficiently. And how important it becomes for those who manage their household. These simple and small learnings which we get from parents remain with us lifelong. Such is the beauty of life and memories. With this sweet note, I leave you with the recipe for this cream of cauliflower soup, which I made this weekend.

Cream of Cauliflower Soup

2016-01-09 10:57:27

Cream of Cauliflower Soup

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Ingredients

1. 50 gm butter
2. 2 tbsp olive oil
3. 1 onion, finely chopped
4. 3 cloves garlic, finely chopped
5. 2 leeks, thinly sliced
6. 750 gm cauliflower, cut into florets
7. 5 cup vegetable/chicken stock
8. 1 cup milk
9. 50 gm parmesan, grated
10. 1 tbsp Dijon mustard

Instructions

1. In a large saucepan, heat butter and olive oil. Add onion, garlic and leeks and stir to cook for 5 minutes, until tender.
2. Add cauliflower and stir to coat with butter. Add stock and let it simmer for 40 minutes, until cauliflower is really tender. Add milk, bring to simmer.
3. Turn off the flame and blend to make a smooth puree. Stir in parmesan and dijon mustard. Serve hot.

By Himanshu Taneja

The White Ramekins http://thewhiteramekins.com/