Today, Chris and I ate cauliflower soup and a pear, blue cheese, hazelnut salad (see Salads with Pears on this blog). It was a good wintry meal…lots of white and green. I am not always a fan of cauliflower. I like it in Indian food and I like this soup. I can’t really remember where I got the recipe, but I have a vague memory that the goal was to create a low-fat “cream” soup. Wherever it was from, I copied this recipe into my college recipe notebook and later on to the index card system that I used until starting this blog.
The recipe calls for one little tablespoon of cream cheese which is, despite the name, not a particularly high fat cheese. What this recipe lacks in fat it makes up for in clever seasoning. It calls for miso, tabasco sauce and spike which (for those of you who are not familiar with hippy cuisine) is a vegetable seasoning salt. The result is really excellent and also very simple to make! I have a feeling that the same sort of seasoning would work well with broccoli or asparagus as well. Would someone do that experiment and let me know how it goes?
- 5 cups cauliflower (1 head)
- 3 cups good meat stock or good vegetable stock
- 1 Tablespoon sweet white miso
- 1 Tablespoon cream cheese
- 1 Tablespoon spike
- 1/4 cup cubed carrots
- 1/4 cup chopped celery
- 1/4 cup mined scallions
- 1 teaspoon tabasco
- 1/4 teaspoon white pepper
- 1/2 cup peas
- Cook the cauliflower in stock until it is tender. While its cooking you can chop all of the other vegetables.
- Add the miso, cream cheese and spike and puree the soup in a blender or using a submersion blender until it is totally smooth.
- Add the carrots, celery and scallions and simmer until the vegetables are tender.
- Add the tabasco, white pepper and green peas just before serving.