This post is in honor of the all the soups I missed posting.
This savory soup is a creamy comfort for cold winter's days. It is uniquely light and simple in flavor and balances well with the cauliflower. Don't tell the kiddos it's healthy!
Delaplane Cellars ~ Delaplane, Va. |
INGREDIENTS
- 4 Tablespoons of Butter
- 1 Tablespoon of Olive Oil
- 2 Garlic Cloves, minced
- 2 Shallots large, chopped
- 1-1 1/2 Tablespoons of Fresh Ginger, minced (equivalent to a knuckle and a half of ginger root)
- 2 Pounds of Carrots, julienned (cooks faster than chopped), may be substituted for 3 1/2 Cups of Butternut Squash, cubed
- 1 Medium Head of Cauliflower, rough chopped in 1-inch pieces
- 2 Dashes of Pepper, freshly ground
- 6 Cups of Chicken Broth (Vegetable Broth may be used as a substitute)
- 2 Cups of Heavy Cream OR 3 Cups of Milk, plus 2 extra Tablespoons of Butter
- Dash of Cinnamon
- Salt & Pepper to taste
- prep time:
- 30
- cook time:
- 45 minutes
- total time:
- 90 minutes
Makes 6-8
DIRECTIONS
- 1In a deep stock pot, sauté Butter, Olive Oil, Garlic, Shallots and Ginger until the Shallots cook clear. (Olive Oil cooks at a higher temperature and prevents the butter from browning.)
- 2Add in the Carrots and Cauliflower and stir until all vegetables are mixed together and heated through.
- 3Add in a couple dashes of salt and freshly ground pepper.
- 4Pour in the Chicken Broth and bring ingredients to a rolling boil.
- 5Turn heat down to slow boil and cook for 30 minutes or until vegetables are fork tender.
- 6Using a hand blender, carefully pureé ingredients and incorporate Cream. You may use Milk as a substitute, but be sure to add the extra butter to give the soup the proper creamy flavor.
- 7Add a dash of Cinnamon to enhance the Ginger.
- 8Salt and pepper to taste.
NOTES
May be served hot with a sprig of thyme or cold with a dallop of sour cream
and a squeeze of lemon on top.
and a squeeze of lemon on top.