I just got back from vacation.
I spent four wonderful weeks with family and friends and I came home tanned, broke and a few pounds heavier than I was when I left. In other words, I've hade a great time!
I have hardly cooked in four weeks so by the time I came home I couldn't wait to get back into the kitchen.
Also, with the temperature dropping and the rain starting, I was craving comfort food (- as opposed to weeks og BBQ food and salads.)
I created this tasty cauliflower soup but, alas, my company loved it too. It was all gone before I had the time to take a picture of it. I'm so sorry.
I hope the picture of the beautiful sky can compensate a little for it.....I took it while on vacation and I love the dramatic light around the clouds.
Here's the recipe for the cauliflower soup:
2 heads of cauliflower, rinsed and cut into flower heads
1 carrot, peeled and sliced
2 potatoes, peeled and sliced
2 quarts vegetable broth (equals 8 cups)
1 garlic clove
1 teaspoon salt
a pinch of cayenne (I mean a really small pinch. The cauliflower is so delicate in taste the cayenne can easily overpower it.)
black pepper to taste
a small dash of heavy creamHeat the vegetable broth in a large casserole. Add the vegetables, salt, pepper and cayenne. Bring to a boil and let it simmer until the vegetables are soft (about 40 to 50 minutes).
Let the soup cool a little before you run it through the food processor - you might have to do this in a few batches depending on the size of your food processor.
Pour the soup back to the casserole, add heavy cream and bring back to a boil before you serve it.
I served this soup with garlic bread.