January is here. So naturally I'm looking for things to make me happy amidst the dreariness and somehow I thought, SOUP! But what's better than one soup? An entire month of soup! But lets not get carried away, I don't cook that often. Instead how about a soup of the week? OK!
So here is January's Soup of the Week #1: Truffled Cauliflower Soup, pictured above, all nice and hot and steamy. Perfect for a wintery day like today where in the middle of the not quite freezing rain, I saw ONE snowflake.
Why you should make this soup:
1. My husband who claims to not like cauliflower ate an entire bowl. It's good.
2. It's simple. There aren't a lot of ingredients, you don't have to soak anything over night or peel anything. This took me 10 minutes to put together after the cauliflower roasted.
Also, if you're cool like me, you'll climb on your counter to take photos of the cooking process.
To the people coming to dinner at my house tonight, I promise I'll clean that counter before I cook anything for you.
Truffled Cauliflower Soup
Adapted from Kinfolk, Volume Six
I slightly changed the recipe based on what I had on hand: half and half (instead of cream) and blending in a food processor instead of with an immersion blender.
1 head cauliflower (I used 2 smaller ones)
1 tablespoon olive oil
4 cups vegetable broth
3 tablespoons half and half
1 tablespoon nutmeg
2 tablespoons truffle butter (I used more, I can't get enough truffle!)
sea salt and black pepper to taste
Toss roughly chopped cauliflower with olive oil and roast in a 400 degree oven for 30 minutes.
Transfer to pot with vegetable broth and immersion blend OR transfer to food processor, blend along with some of the broth and the half & half. Once it's completely blended, transfer into pot with rest of broth and heat. Add truffle butter, nutmeg, salt and pepper to taste. ENJOY!
I'll be back next week with another great soup...