I’ve already mentioned a few times that Cornelius just isn’t a fan of soup. As a bonefide soup aficionado, I find his dislike to be nothing more than just plain ignorance. True! I make soups at least once a week and I try to see if I can persuade him to understand the true glory that lies within mixing broth with beans or vegetables or bits of meat. Sometimes it works in the case of matzoh ball or asian soups, but most of the time it doesn’t.
This weekend, I played it a bit more adventurous: I made two soups! The first soup I made on Friday night was from my torn and tattered Moosewood Cookbook. The cauliflower – cheese soup was a total success. Normally, I don’t add milk or cream to soups which probably stems back to my poor record-store-clerk-working-days and milk or cream was a luxury I was content to live without. This recipe called for milk and I was happy enough to add it. It also called for buttermilk and I didn’t have any, so I just left it out. Was it the addition of dairy that made Cornelius want seconds? I’m not sure, but this soup was definitely tasty and I will be making it again.
After my first soup was a success, I decided tonight to see if I could be two for two in soup standings. I had been thinking about making a tortilla soup after seeing 2 very different versions on zen foodism (blog sadly now defunct). As it turned out, I had most of the ingredients to make Beth’s version, so that is precisely what I did. Cornelius isn’t much a fan of tomato-based soups, but he LOVES corn tortillas and I figured this soup would have a strong corn taste to counterbalance the tomato flavour. It worked. He loved the soup (me too!) and he went back for seconds.
I think my soup conversion weekend was a success. Soups on!
cauliflower – cheese soup
(adapted from the Moosewood cookbook)
2 c cauliflower, broken into flowers
2 c potatoes, peeled and cubed
1 medium carrot, sliced
1 medium onion, chopped
3 cloves of garlic
1 1/2 t salt
4 c water or stock
1. Place the above into a pot and bring to a boil, lower heat and simmer (no lid needed) until vegetables are very tender (30 minutes). Puree with a hand blender or transfer to a blender and puree until smooth.
2. Reheat the soup gently and add the following:
1 1/2 c grated cheddar
3/4 c milk
1/2 t dill weed, dried
1/2 t dry mustard
This soup makes about 4 large servings. We ate this with some warmed fluffy pita bread and some bitter greens. A couple glasses of a nice red wine helped things along nicely.