For the past several weeks, since returning to Henderson for the Winter, my nightime social life has skyrocketed from zero to seven (on a scale of 1 to 10). While that’s a good thing, it’s played havoc with my usual 8:30 pm bedtime but I’m not complaining.
This week’s FFWD recipe, Creamy Cauliflower Soup sans Cream, is smooth, silky and beautifully white in color. (I mention the color because this picture implies that the soup is a light pink. My bad. Annie Leibovitz was unavailable.
This past month, many friends who could not attend Michael’s service in Aspen, have found their way to Las Vegas to see me and have dinner. Next week my brother and his cronies, Denver businessmen turned wannabee cowboys, are here for their annual junket to the 10-day Wrangler National Finals Rodeo. Since I’ve never attended next week’s event, I’m joining them (and, 175,275 other fans).
Lastly and even better, last night was Date Night.
My Date (l), always a good sport, and my long-suffering Trainer ( r).
Every year the physical trainers in Anthem Country Club’s Athletic Department have a very, very nice holiday party for all their clients. I have never attended and, because my trainer is the head honcho, I know it has hurt his feelings. This year, realizing it would be my last opportunity before moving back to Colorado, one of my early morning workout colleagues told me I was to be his date for this year’s party. He’d be by at 6:30pm to pick me up and, he added, “look nice”. I didn’t even hesitate – Ray is 49 years old, good-looking and very buff. Way to go, Mary.
You might be asking what all this has to do with this week’s FFWD recipe, Creamy Cauliflower Soup sans Cream. Here’s the segue…..
A mixture of onions, garlic, celery and fresh thyme are cooked slowly in a soup pot after first warming the pot with olive oil and melted butter.
Although Ray is sweet in temperament, he is not sweet in taste. He doesn’t do sugar. To thank him for the anticipated evening as well as acknowledging his being a good sport, my baking some Christmas goodies was a non-starter. However, when he asked what I was cooking for Dorie this week, I answered, “Cauliflower soup.” His response, “I would really like some of that.”
Done.
I like cauliflower so this soup was on my radar and I was anxious to share it. Surprisingly, it emerged to be full-bodied and robust. No cream nor potatoes for thickening usually translates to watery, thin soups but not in this case. Just less calories. Expecting the soup to possess the pungent earthy flavor of the vegetable itself, I was surprised by its mildness. I would have enjoyed more of a kick.
After buying a large head of cauliflower, remove the leaves and break into florets. Be sure to discard the tough core.
This is a relatively simple soup to make. Just add chopped onions, garlic, celery and thyme to a soup pot containing warmed olive oil and butter. Season with salt and pepper (I always use more seasoning than Dorie suggests.) After simmering that mixture for 20 minutes, pour in chicken or vegetable broth and toss in the cauliflower florets. Bring to a boil and simmer another 20 minutes.
I allowed my soup to cool a bit before using my immersion blender to puree it to a very smooth liquid, leaving no chunks. Reheat and then season to taste. Be creative with a topping of your choice – shaved truffles, crème fraîche topped with caviar, or grated Parmesan or Comté. I drizzled a little walnut oil on top of the soup and then tossed some chopped, toasted walnuts onto that, adding some crunch.
I toasted some walnuts and then coarsely chopped them. After drizzling some walnut oil on the soup I then threw some chopped walnuts on top.
A perfect lunch or light dinner. Add a salad of fresh greens and crusty bread and you’ve got a memorable meal.
If this is a soup for you and your friends, go here to find the recipe. See how other Doristas coped with cauliflower this week by linking to French Fridays with Dorie.
The drizzle of walnut oil topped with toasted chopped walnuts added a nice texture to the smooth and silky soup.
Please send any handsome, single, Denver businessmen turned wannabee cowboys my way 😉
I enjoyed the soup, and am sure your rizzle of walnut oil and toasted walnuts added a nice pizazz!
That would be “drizzle”
I like your dates. 8:30 bed time I thought my 9:30 was early, but I’m not at the gym 5am. Glad to hear that you are connecting with friends… It is really important when you are going through just a life change.
You soup looks terrific. I forgot the walnuts (which I did have in the fridge) because of my daughter’s nut allergies. I will remember them next time.
Sounds like a busy and happy December for you! Fun that you can share your Dorie recipes with an appreciative audience. I have a head of cauliflower in the fridge so the kids just might try a new vegetable in soup form. I’m sure they will thank you!
Please, please, Melissa, don’t mention “Grandma” in the same breath as “cauliflower soup”. Not fair. And, yes, everything is happy in Henderson. FYI, your molasses cookies are almost gone and I only have five saffron biscuits left. Just thought I would mention that……
I had the best results with this soup, and will be making it a lot. I´m so glad you´re having fun before leaving! And you even find someone to share a dish with the name cauliflower in it! Have a great weekend Mary!
Mary, it all sounds wonderful, soup, date, party…the addition of walnuts and walnut oil must have tasted wonderful (and so healthy) – and I love your light green soup bowl (green is my favorite color after all). And I love the picture of you, your trainer, your date and that impressive Christmas tree!
Have a great Friday!
Way to go Mary! Buff and 49….I’m impressed!! However, I’m more impressed with your creamy, luscious cauliflower soup! Very nice! Glad you’re enjoying the holiday season…sounds like your having a lot of fun with very nice people!
PS…thanks for your sweet comment, Mary. I’m about ready to check myself into the nut house after 8 posts in 5 day…just plain craziness! I have to get back to MWF…so I can actually spend time visiting my friends 🙂 I’ve said that before, though…LOL
Walnuts would be a great addition to this lovely soup. Have a great holiday, too.
I have to admit, I love the look of this soup! Especially with those walnuts sprinkled on top. Lovely job, and it’s always nice to have pleasant company for such an elegant meal!
CHER:
Oh, Mary, you totally rock 🙂
P.S. Karate Kid is now Culinary Kid – she opted out of Karate, so it was time for a name change (and she is in the middle of a culinary program)
Loved your date night story and pics. Walnuts and oil would be a perfect topping. Nice to have a friend who actually asks for the non-sugary cooking…I have lots of friends who stop by because they know I’ll have sugar in many forms at all times, but I’ve never had someone ask for soup. Anyway, our December Dorie recipes are all non-sugar so maybe you’ll have several more upcoming date nights with your buff friend…nice!
I just love your impressive Xmas tree!!! I want one like this!!! Keep enjoying life with good friends and good food (FFwD will take of the food part) 🙂 🙂
I meant to say “take care of the food part” 🙂 🙂
Wow, party animal. Glad you still have time to cook. But what about reading…
I am 1/2 way thru Light between Oceans. Whew…lots to chew on but can’t eat that. So will make the cauliflower soup too.
ciao and kisses, donna
Did you notice, Donna, that LbetweenO’s won Goodreads Choice Award 2012 for Historical Fiction? Would love tobe part of yur book club’s discussion. Just finished Hoffman’s “The Dovekeepers” and now am reading her “The Red Garden”. Everything is moving along well here – see you this Spring, if not before.
Wonderful looking soup! You look like you are having a great time, too.
You’ve almost convinced me to give it a try. Almost. You look so foxy in your pic – way to go Mary indeed! I can’t believe you get up so early and go to the gym every day. I need to try to be more like you since I only go running about two times a week. Le sigh, I guess it will be my New Year’s resolution like every other person on the planet 🙂
I used the same exact toppings as you did. Great minds…
I noticed in your comments that you just read The Dovekeepers. I read that this summer and LOVED it.
How was the party, by the way?
PS: What’s the trick with the immersion blender? I have one, but when I use it, it never seems as smooth was when I use the regular blender. Everyone else seems to have great results, so my technique must be lacking. Help!
Sounds like you’re having a wonderful December! We enjoyed this soup, but still prefer a curried cauliflower soup I sometimes make.