I’m back, with a very important message: Make. This. Soup.
I know what you’re thinking. Does this girl know how to make anything other than soups that contain potato? The answer is no. I’m fine with it.
The boys loved it, I loved it. I brought it to work for lunch and it was a hit with all two of my co-workers. I’m practically the most popular girl in the office now.
In other news, at 9:30am on Sunday morning the Bud asked me what we were having for dinner. Gosh, I just love him. A boy after my own heart.
I’ll be back soon with another recipe that I must share. And then Christmas cookies.
And you thought I was gone for good. Sometimes I get a little dramatic.
Source: Tasty Kitchen
Cauliflower and Potato Soup
2 tablespoons butter
2 tablespoons olive oil
1 large head cauliflower, cut in florets and washed
4 potatoes, peeled and cut into 1″ cubes
1 onion, chopped
4 cloves garlic, crushed
4 cups chicken (or veggie) stock, heated
2 teaspoons salt
¼ teaspoons freshly ground black pepper
½ teaspoons paprika
1 tablespoon lemon juice
¼ cups light sour cream
Green onions, chopped (for garnish)
Croutons, homemade or store-bought (for garnish)
In a large pot over medium heat, melt the butter with the olive oil; add to this the cauliflower florets, the cubed potatoes, the onion and the garlic. Gently stir for several minutes to coat in the butter/oil. Add the hot chicken (or veggie) stock to the pot, stir, and then add the salt, pepper and paprika. Allow to gently simmer on medium-low heat, uncovered, for about 20-22 minutes, until potatoes are tender. Once vegetables are tender, remove from heat. Using a hand-held immersion blender, puree thoroughly until completely smooth and silky. (If using a blender, blend in small increments to prevent the soup from splattering, and return to pot.)Finish the soup by whisking in the lemon juice and the light sour cream. Check and adjust the salt/pepper, if necessary.
Ladle into bowls and garnish each bowl with 1 teaspoon of chopped green onion, and 2 tablespoons of croutons.