div class=”separator” style=”clear: both; text-align: center;”>
I have been dreaming of making a cream soup since the spring when I won a shopping spree at the Viking store for a recipe contest. One of the items I chose was an immersion blender, which had been on my kitchen wish list for a long time, and I’ve had it sitting in its unopened original box in the pantry since April, just waiting for soup season.
The other night I got soup fever, not because there was a chill in the air, OH NO NOT HERE, but because I realized it was the middle of October and I haven’t made much soup yet, if any. So I put together an awesome cauliflower soup and took out my new immersion blender and the thing wouldn’t even turn on. Bummer. So I went to get my regular blender, which I hate dragging out for hot soups, and when I picked it up, the entire bottom was cracked and I had to throw it away. So I am basically blenderless.
Life is hard sometimes.
What I finally did was take a potato masher and break it up into tiny chunks, which we all loved. This soup was wonderful and I really think the croutons added so much, so don’t skimp on those. My four year old grandson made a tiny pig of himself eating a bowl. That made me happy.
Here are my notes:
-Soup is so easy. This is super simple and you could add bacon, herbs, different cheeses, etc. to jazz it up but honestly, it was delicious like it was.
-I did measure as I went along, but the measurements are approximate.
-My soup was not watery, but you may want to decrease the water a little if your cauliflower head is small. Mine was a nice big one. And I didn’t salt or pepper it before I roasted it, but you could.
-Almost all my soups start out with onions, garlic and celery. I think celery gives great background flavor for soups.
-You could use milk instead of cream. I would use whole milk though, and not fat free.
-You could use canned broth or stock, or do like I did and use chicken base which is my new favorite staple. I discovered something about myself recently. I hate to unwrap bouillon cubes. I get my chicken base at Sam’s club.
-You could certainly puree this is you have the proper equipment. I don’t. 🙁
-The sour dough croutons. They are good. Make them.