Soup for March - The Cauliflower Mash
Low-Lift (15 minutes) soothing, satisfying and delicious soup
Servings 4
Ingredients
- 2 heads cauliflower
- 7 Tb. whipping cream
- 2 Tb. olive oil
- 1 Tb. (scant) Buzz Savories Spicy Beer Mustard
- 1-1/2 cups chicken broth
- 1 tsp. salt
- 10 grinds fresh black pepper
- 40 croutons make or buy croutons as toppings for the soup saute bread cubs in olive oil (?) extra time but quite fine flavor and crunch
- 4 springs fresh rosemary, chives, thyme (optional) for appearances
Instructions
- Break the cauliflower into small flowerets and boil in salted water or steam for 10 minutes until soft
- Drain and let sit for ten minutes to allow any excess water to drain
- Add the cauliflower back into the pot, add the cream, olive oil and mustard and puree with a stick blender until the desired smoothness has been achieved. Place the pot on medium heat. Scant Tablespoon of Buzz Savories Spicy Beer Mustard means less than a full Tb. and more than 2 tsp. Important flavor additive. Adds depth and interest to this soup.
- Slowly add the chicken broth until the puree reaches a desired consistency for a rich, smooth soup.
- SEASON the SOUP - you will need more salt and pepper
- Heat to simmer, serve and toss in the croutons. See a spring of fresh Rosemary in the photo. Any fresh tender herb will support the coming of Spring, I think.
