Cauliflower and Apple Soup

The first batch of cold weather is here.  While people up north may have had a snowy Halloween, us here in Texas just had cool one.  One of life’s greatest pleasures is a warm bowl of soup after coming in from crisp, cool fall weather. This cauliflower and apple soup is the perfect soup for this time of year.

I “healthified” the soup by replacing the heavy cream with a milk and flour mixture, which gives the soup a creamy taste without any guilt.  I also added in some cooked apples at the end to give the soup some more texture (and just because I love apples). A great thing about making soup is that it’s easy to taste and adjust as you go.  Too thick- add more broth.  Too mild- add more red pepper.  Be careful with your red pepper though.  As I was tasting on the stove, it didn’t seem spicy at all.  Then when I sat down to eat, my mouth was on fire. It was an ordeal.

If I still trick or treated, this would be a perfect, hearty meal that would precede a dessert of breaking into my candy stash.  Now as an adult, I can have candy whenever I want, but I also eat soup so my dentist won’t judge me.

CAULIFLOWER AND APPLE SOUP
INGREDIENTS

1 cup milk
1/4 cup flour
Olive oil
1 red onion, chopped
5 cloves garlic, minced
1-2 teaspoons red pepper
1 small head cauliflower, chopped
3-4 apples (such as Jazz), chopped
3-4 cups chicken broth
Salt and pepper, to taste
White Cheddar cheese, optional

DIRECTIONS

In a small saucepan, whisk together flour and 1/4 cup milk.  Over medium heat, add remaining milk.  Cook, whisking constantly, for about 5-7 minutes until thickened.  Set aside.

In a large saucepan, heat olive oil over medium heat.  Add onion.  Cook 4-7 minutes, until softened.  Add garlic and cook for an additional 1-2 minutes, until fragrant.  Add cauliflower, chicken broth and 3 of the apples.  Simmer 15-20 minutes, until apples and cauliflower are cooked and soft.

Puree soup mixture in a food processor or blender.  Return to saucepan over medium heat.  Stir in milk and flour thickener.  Add remaining apples.  Cook 5-7 minutes until apples are softened.  Season with salt, pepper, and additional red pepper to taste. Top with cheddar cheese if desired.

Serves 4.

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