Cauliflower and Potato Soup

Recipe number: 16

Date attempted: 3/27/16

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photo via food 52. mine was not this white
  • Link: https://food52.com/recipes/33169-creamy-cauliflower-and-potato-soup
  • Review: I’m obsessed with this soup. Notable changes to the recipe – I used a bag of pre rough chopped cauliflower (more than ½ a head), used 4 small potatoes (from natural market), used vegetable broth – not chicken, used ¼ of a cup of sour cream – not crème fraiche. Also for garnish made some roasted mushrooms and carrots instead of using bacon. It would definitely be good with some crispy bacon but I thought the veggies would be a little healthier. Served this for dinner with some friends with the honey beer bread (see next post)

Remi’s Recipe (with modifications from Food 52)

Serves 4 to 6

  • 1 tablespoons olive oil
  • sweet yellow onion diced
  • clove garlic, peeled and minced
  • 1/2 head cauliflower, cored and roughly chopped (can be bought in a bag)
  • medium potatoes, peeled and diced
  • cups chicken or vegetable broth, preferably low-sodium
  • 1/2 cup half-and-half
  • 1/4 cup sour cream
  • cup grated white cheddar cheese (not pre-shredded)
  • shiitake mushrooms (1 carton)
  • 2 large carrots
  • Salt and pepper, to taste
  1. Heat the olive oil in a soup pot  over medium heat. Add the diced onions and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook about 1 minute, until fragrant. Add the cauliflower and potatoes and continue to cook for 5 minutes.
  3. Add the broth and bring to a low boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 more minutes. Remove from the heat.
  4. In a blender, food processor, or with an immersion blender, blend about half the soup until desired consistency. Stir in the cheese, half-and-half, and sour cream.
  5. Garnish with roasted mushrooms and carrots. Season with salt and pepper to taste, depending on the garnishes used.
    1. for roasted mushrooms or carrots — slice thin and toss with olive oil and kosher salt. Bake in oven for 25-30 minutes until desired crispiness reached. Snack on them all week long.
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