Erica Lea on Sep 4th 2012
Hello friends! Can believe August is over? This summer has been super-busy. I must admit to looking forward to the cooler months when things will slow down a bit and we can breathe.
Throughout the summer, the thought of heating up our small house by turning on the oven doesn’t excite me one bit. But as the weather begins to whisper of fall, my interest in cooking is rekindled.
My favorite fall/winter supper is soup. Once you know the basic steps for most soups, it’s so easy to customize and create to your preferences. And there’s just something cozy about a bowl of steaming soup.
But on to the soup at hand.
Cauliflower has never been my favorite veggie. On a scale of 1 to beets, it’s about an eight. Then one day, my grandma taught us how to make steamed cauliflower with buttered breadcrumbs. I softened. A little. Then I saw Katie’s recipe for Roasted Garlic & Cauliflower Soup. I caved.
I’m so glad I did. Once roasted, the cauliflower develops a lovely flavor. The hints of celery, thyme and roasted garlic are amazing. You should definitely try this soup, even if you are a cauliflower hater. It just might change your mind!
- The original recipe looks quite long and complicated. Do not fear! It comes together quite easily.
- Also, this recipe is very forgiving. I didn’t have any white wine on hand, so I replaced it with more chicken broth. We’re not huge on bay leaves, so I left that out as well. The bacon suggested sounds yummy, but I think it’s completely optional.
- 1 whole head cauliflower
- 1 large whole head garlic
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 stalks celery, diced
- 1 yellow onion, diced
- 1 carrot, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon dried thyme leaves
- 1 tablespoon flour
- 1/3 cup dry white wine
- 1/2 cup water
- 2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
- 1 dried bay leaf
- 2 teaspoons fresh minced parsley
- 1/3 cup half and half
- 3 ounces cooked and crumbled bacon
- additional oil for serving - olive oil or truffle oil
1.) Preheat oven to 400 degrees F.
2.) Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
3.) Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
4.) The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it’s progress as needed - it should smell fragrant but not raw, be golden and tender.
5.) Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
6.) Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
7.) Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
8.) Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping
Erica Lea on Mar 23rd 2012
Over two years ago, I first developed this recipe for sausage & potato soup because of some freezer-burnt broccoli. It’s still very much a staple at our house - the perfect supper when you can’t think of anything else to make.
Here’s the original photo (bearing my watermark, ha!), taken in February of 2010. Which photo do you prefer?
All of this to say, go check out my guest post over on the Tasty Kitchen Blog!
Erica Lea on Nov 17th 2011
It’s that time of year again: time to pull your warm clothes out of storage; time to cozy up in a fuzzy blanket with a good book and a cup of tea; time to look longingly at your skis; time to warm your chilly fingers by cradling a steaming bowl of soup in your hands.
This soup is absolutely amazing. It’s so flavorful, yet so simple. The blend of herbs is perfect, and the dumplings add a little something special.
This is one of Reuben’s favorite soups. I was introduced to it while we were getting to know each other. One evening his family invited me over for supper, and they served this scrumptious soup. Reuben requested that I make it for him, and his family very obligingly gave me the recipe. Here it is for you to enjoy!
Creamy Tomato Soup with Dumplings
Printable page | Serves 3-4
For the soup:
- 2 tablespoons butter
- 2 tablespoons chopped onion
- 3 tablespoons flour
- 2 teaspoons sugar (I use demerara or maple syrup)
- 1 teaspoon salt
- 1/8 teaspoon pepper
- dash each- garlic, basil, oregano, thyme.
- 2 cups tomato juice or diced canned tomatoes (I use a cup of each)
- 2 cups cold milk
1) Sauté onions in butter. Blend in the flour, sugar, salt, pepper & other seasonings.
2) Remove from the heat and gradually stir in the tomato juice. Return to heat & bring to a boil stirring constantly. Boil 1 minute. Stir hot tomato mixture gradually into the milk. Return to saucepan & heat to almost boiling.
- 2 eggs, beaten
- 1 teaspoon salt
- 2 tablespoons water
- flour as needed (I used a bit over 3/4 cup)
Mix the ingredients together to make a very thick batter. Drop the the batter by teaspoonfuls into the almost boiling soup, coating the spoon with hot soup each time so the batter doesn’t stick to the spoon. Turn off the heat & cover until serving time.
Erica Lea on Nov 1st 2011
I thought it might be fun to start a series on Cooking for Seven where I share a photo of my lunch on the same day each week. I’m not promising that I’ll be able to hit EVERY Tuesday. But I’ll sure try!
Here’s my lunch #1: Chicken, corn, and black been chili with cheddar cheese, sour cream, and tortilla chips.
What did you have for lunch today? Describe it in the comments or share a photo!
Erica Lea on Jan 1st 2011
Having lived in Minnesota my whole life, I’ve become quite accustomed to temperatures that dip well below freezing for months on end; to drifts of snow several feet high. Do I bemoan my fate and pine for summer? Not at all!
I love being able to stand by the fire, pull on warm socks & sweaters, and enjoy a bowl of steaming soup.
Here’s a recipe that’s sure to keep you cozy. Not only by it’s thermal heat - the spicy jalapeño peppers will keep your taste buds hopping!
Notes: I added my own spin to this recipe. We had some fresh ginger in the refrigerator, so I added a tablespoon or so. I thought the amount of spicy heat was perfect, but if you prefer a milder flavor simply leave out the jalapeño peppers and reduce the amount of curry powder.
The original recipe suggest that you serve the soup with jasmine rice. The soup was wonderful on its own, though I would like to try it with rice or rice noodles.
Coconut & Chicken Curry Soup
Adapted from a recipe by Katie Goodman
- olive oil
- 3 chicken breasts, cut into bite sized chunks
- 1/2 of a large onion, chopped fine
- 1 tablespoon grated fresh ginger
- 1 1/2 cups chicken broth
- 1 can (14 ounces) unsweetened coconut milk, full fat
- 2 teaspoon curry powder
- 1 jalapeño, seeded, minced
- 2 tablespoons lime juice
- 1 small green bell pepper, sliced thin
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup unsweetened chipped coconut
- 2 cups freshly cooked jasmine rice (optional)
1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
Makes approximately 6 servings