I love soup.
Soup & bread.
Soup & salad.
I think I could eat soup every day and never tire of it…..
which confirms the fact the the midwest is the perfect place for me….
because, you know…. the winters there last f-o-r-e-v-e-r.
And that means many, many pots of soup.
Soup & Bread
Because a salad is hard to find in Minnesota in January….. or even march…
but enough rambling…..
on to the soup.
Craving something light and a bit "springy" I came up with this….
there is just something about chives & lemon that make this soup so fresh tasting.
Swap the cauliflower for broccoli & make another delicious meal.
Spring Cauliflower Soup
*feeds a family of four, I double this and have enough for dinner one night & lunch the next day.
1 bundle of green onions, whites chopped (green tops reserved)
4 stalks celery chopped
2 TBSP butter
3 medium potatoes peeled and chopped
1 head of cauliflower chopped
2 cups of chicken or veggie broth
2 cups of water
1 packed cup of fresh spinach leaves (about 1 big handful)
1/2 cup half and half
8 ounces sharp cheddar cheese, grated
2 TBSP lemon juice
salt & pepper to taste
Saute the celery and chives with butter until tender in a soup pot. Add the broth, water, potatoes & cauliflower & simmer until potatoes & cauliflower are tender. The broth will not quite cover the veggies, so stir often and gently press the veggies into the water as they cook. When they are tender, puree the mixture with the fresh spinach leaves and half & half. If the soup is too thick to blend, add a bit of water. If milk is heated too high, it will curdle/separate so don't substitute milk. Add the cheese & lemon juice to the pureed soup and heat over medium heat until the cheese has melted. Add salt & pepper to taste. Chop green onion tops to garnish soup and serve with some warm bread. Perfectly paired with a pint of organic home brew…. IPA…. yum!