Yes, another soup recipe. I realize that I post lots of soup recipes. In fact I posted a potato soup recipe just a few months ago. What can I say, I really like soup. And they’re easy to make. I was recently discussing with my sister-in-law (who also shares the soup making obsession) how I never really made soup until last year, which is quite silly since soup making is one of the easier techniques to master when you’re trying to learn how to cook.
This particular soup-making endeavor was inspired by the precipitous drop in temperature over the last week. I was originally thinking about potato soup when I remembered that the cafeteria in our dorm (bastion of food inspiration!) always had potato soup and broccoli cheddar soup on the same day. So, you mix the two together and–like Voltron–the whole is greater than the sum of the parts.
Also, somewhere along the way, cauliflower was substituted for broccoli in an attempt to make an all-white soup.
Enough meandering explanation. Here’s the recipe:
- 1 small head of cauliflower (~1 pound)
- 2 medium yellow potatoes (~1 pound)
- 3 cups water
- 1/2 cup cream
- sea salt
- freshly cracked pepper
- vegetable oil
- shredded cheddar cheese (for garnish)
- Wash the cauliflower and potatoes. Cut the cauliflower into florets. Peel and cube the potatoes, but don’t discard the peels.
- Place the cauliflower and potatoes in a medium sized saucepan. Add the water. Season with salt and pepper. Bring the water to a boil, then cover and reduce to a simmer. Cook until potatoes and cauliflower are tender, about 15 minutes.
- Meanwhile, heat a toaster oven to 400 degrees F. Rub oil on the potato peelings. Arrange on the oven tray. Bake until skins are brown and crispy, also about 15 minutes.
- Once the potatoes and cauliflower are done, blend until smooth. Mix in the cream. Readjust seasoning if needed.
- Serve topped with crumbled crispy potato skins and shredded cheddar cheese.
This soup is great for a weeknight dinner since it’s quick cooking. You can reduce calories by subbing in half and half or milk in place of the cream. Or veganize the recipe by using rice/nut/soymilk and omitting the cheese. Or use soycheese, especially if you know of one that tastes like cheddar. Mike and I both thought the cheddar was a great compliment to the soup. (Not a big surprise to anyone who’s ever had cheddar on potatoes or cauliflower.) Meat eaters (are there any meat eaters out there?) might want to think baked potato and add crumbled bacon.