This is a lovely off-white, "creamy" soup--true comfort food that is good
cold in summer or hot in winter. Garnish with something colorful, such as
chopped sweet red pepper, parsley, or fresh herb.
Cauliflower Soup (adapted from a recipe in The New Laurel's Kitchen)
1 1/2 c. peeled potato (9 or 10 ounces of potatoes), cubed or sliced
1 1/2 c. sliced celery (the lightest parts)
4 c. water (or very light stock)
1 cauliflower, broken into large pieces
1 small onion
1 clove garlic
1/2 c. dry white wine*
1 ts. salt, or to taste
Simmer the potato, celery, and water in a covered pot until the potato is
tender, about 25 minutes for 1" cubes. Add the chunks of cauliflower and
leave off the pot lid for the first few minutes. Cover the pot and steam
the cauliflower until tender, about 8-10 minutes.
Meanwhile saute or microwave the onion and garlic. Add it to the other
vegetables, and puree everything. Add the wine and salt to the pureed soup.
Makes about 6 cups.
*I haven't tried it, but think white grape juice would be a satisfactory
substitute.