Wednesday, April 25, 2012

Cauliflower Soup by Chef Tyler Florence from House Beautiful

 My kids were having their regular dentist checkups and I was whiling time away by browsing the magazines. This recipe and accompanying pictures in House Beautiful caused me to pause and take a closer look. Being veggie heavy in ingredients seemed like a plus and I decided give Chef Tyler Florence's recipe a try. So took some snaps of the recipe and came home where I had some of the ingredients. Recipe and method follows with the little that I changed.
In The Mix
Olive Oil                 3 tbsp
brussel sprouts       6, separated into petals.
unsalted butter        3 tbsp
cauliflower              1 head, separated into florets and cut to medium sized pieces
yellow onion            1/2 sliced
fresh thyme             5 sprigs (recipe asks for lemon thyme and since i didn't have it used regular thyme hoping to offset by using lemon juice)
bay leaves              2 (recipe asks for fresh, had to use dry as i didn't have fresh)
whole milk              3 cups
lemon juice             2 tbsp (recipe asks for 1, added 1 more tbsp in place of lemon thyme)
salt and freshly ground pepper to taste
salmon roe (2oz) is requested by the recipe which I didn't have.
extra virgin olive oil and finely sliced chives to garnish (had oil but no chives)
How To Do
Heat oil in a large sauce pan over medium heat. Add the brussel sprouts petals and saute for 2-3 minutes or until edges are golden brown. Set aside to drain on a paper towel. 
Add butter to the same sauce pan and lightly saute the cauliflower pieces and onion. Cook over medium heat until tender. (2 to 3 minutes) Season with salt and pepper.
Make a cheesecloth sachet with the thyme sprigs and bay leaves and add it to the saucepan. I loved this step. Felt I was doing some serious 'chef'ing'  Now add the milk and bring to a simmer. Reduce heat to low and cook for 10-12 min until cauliflower is soft.
Remove the sachet and transfer mixture to a blender. Add 1 tbsp of lemon juice to the blender. Puree until smooth. Add more lemon juice, salt and pepper as needed. Remember, salt is not your friend:-))
Serve the soup in tea cups like I did if you don't have espresso cups suggested in the recipe. Garnish with extra virgin olive oil and a brussel leaf or two.Salmon roe and chives can be added if you have them.I am sure it will bring the taste to the next level as intended by Chef Florence.
The soup as it was, looked good and tasted good. As with all soups, remember to have it hot. Kids did not take to it much.I liked it enough to want to try it again with another vegetable and all required ingredients. How it looked was priceless!!