A CAULIFLOWER/SPUD SOUP TO GREET A PERFECT FALL AFTERNOON

I love the season that nature has bestowed on us. Guys, it’s Fall and I know for some of you in certain parts of the world, the temperatures feel like summer and winter for others. However, where I’m in South Florida, U.S.A., we’re experiencing the best time ever! Okay, sorry to be bragging. You see, for a great portion of the calender year we have sizzling temperatures and humidity, but, I’m not complaining.

We might not be beholding the transformation of the autumn leaves in their beautiful hues, but on this day, this gorgeous day that God has made, the humidity has taken a nose-dive and the temperatures are super mild. Oh, I’m happy.

Guys, I’m wearing a sweater, an orange at that. Of course, you know that orange screams fall. The skies are brilliant blue and the puffy white clouds are quite evident. Did I mention the sun? Oh, I didn’t; it’s shining in all its glory. And the palm and mango trees are swaying to a light breeze.

On a day as perfect as this, I’ve flung open my sliding doors and windows. And guess what? Comfort food is on my mind. To be specific, I’m thinking of soup. A couple of days ago, I purchased a five-pound sack of potatoes for $2.99 (a sale price they said). I still have a half of a ‘tight-ass’ cauliflower from when I made mashed ‘cheesy’ cauliflower. Oh boy, that was a treat.

So guess what guys, I’ve decided to ‘rock’ a hearty pot of cauliflower and potato soup. You see, when the temperatures are this divine, my palate leans towards good old soup. There are so many to choose from but I’ve the goods for a cauliflower/spud soup.

Ingredients:

  • Cauliflower (1/2lb)
  • Irish potatoes (2)
  • Onion (1small)
  • Thyme (sprig)
  • Scallion (1 stalk)
  • Celery (1 stalk)
  • Black pepper/salt to taste
  • Cheese (optional)
  • Bacon (optional)
  • Chicken stock (1 &1/2cup)
  • Milk (1/2 cup whole)

Method:

1. In a sturdy stock pot, add milk, chicken stock and water.

2. Chop potatoes and cauliflower in small portions and place in liquid and bring to a boil. Add salt, black pepper, chopped celery, onions, thyme, scallion and any other seasoning of preference.

3. Cook for approximately 12 minutes or until fork tender.

4. Cool and then place in blender. Puree to the consistency you desire.

5. Sprinkle with cheese while soup is hot and top with crispy bacon and herb of choice.

Guys, I paired  my soup with poached eggs, tomato slices and crispy bacon on opened-face toasted rye with a spread of strawberry jam. They worked phenomenal. My taste buds were satisfied on this perfect day as this.

To say that I was happy is an understatement. Guys, was over the moon! Hmm, all I needed was a siesta. As always, be kind to your loved ones as well as your beautiful palates.

 

 

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