COTTAGE GROVE HOUSE

Someone asked me the other day if I usually know in advance what I am making for dinner.  I had to pause and think about the answer for a moment because I am always aware of what’s in my refrigerator and have a general idea of what I will be cooking for dinner.  However, a majority of the time I don’t actually make what I originally had in mind when I bought the ingredients.  This cauliflower soup is a perfect example.   We have been enjoying  this wonderful warm cauliflower cous cous with chili and lime and this was part of my plan for dinner last Wednesday, and the reason I purchased cauliflower. Fall weather is definitely here and it happened to be a cool wet day.  I spent some time outside and admittedly a bit unprepared for the cool misty day in my canvas Converse sneakers, which left me chilled and damp footed for the rest of the day.  As I was driving home from work, with the heater blasting my feet, I thought about the warm cauliflower salad and I couldn’t wait for dinner.   Nevertheless with the chill in the air (and cold feet) I couldn’t get my mind off of a pot of soup simmering on the stove.  By the time I reached home I decided to make cauliflower soup instead.  This soup is very creamy and irresistible.  And to think I actually had creme fraiche in the refrigerator, unheard of!

I n g r e d i e n t s

• 1 head of cauliflower, cut up
• 3 medium size potatoes, peeled and diced
• 1 medium red onion
• 3 tablespoons olive oil
• 7 cups stock, chicken or vegetable
• 1/2 cup half and half
• 7 ounces creme fraiche
• 1/2 cup good cheddar cheese
• several chives for snipping on top

Heat 3 tablespoons of olive oil in a large pot over medium high heat.  Add the onions and cook until soft, 5 minutes.  Add potatoes and coat well.  Continue to cook for 5 minutes and add the cauliflower.  After cauliflower is well coated add the stock and bring to a boil.  Reduce heat to medium low continue to slow boil until potatoes are tender.  Using an immersion blender, blend the soup until desired consistency.  We like our soup to have a small amount of texture, so leaving some cauliflower and potato whole is preferred.  Add cheese, half & half and creme fraiche.  Stir in chive snippets and serve.