Sunday, November 3, 2013

Cauliflower Soup with Crispy Kale

The other night it was cold, and rainy, and dreary. There is only one option in our house when the weather is like that...SOUP. I love making soups! They are so versatile, hearty and filling. And best of all, soups feed a lot of people. 

Cauliflower Soup with Crispy Kale

I started with a vegetable that was new to me in soup-land, cauliflower. I love this cruciferous veggie, but have never made it the star of a soup...until now. This recipe turned out fantastic! I got a little inspiration from Rosemarried, a new blog I have discovered (and become quite fond of). 

This soup was very easy and quick to make. Once I got all the ingredients in the pot, I decided to make kale chips to go on top of the soup instead of croutons. I made the kale chips a bit spicy so it added more flavors to the soup. After 30 minutes, I had the soup, kale chips and a side of Shaved Apple and Fennel Salad for dinner. Hubby gave me a "hell yeah, babe" and we were off to yummy-town.

Other soup topping options:
 - sautéed mushrooms
 - crispy bacon or pancetta
 - croutons
 - drizzle of truffle oil

Cauliflower Soup with Crispy Kale |

Cauliflower Soup with Crispy Kale

Adapted from Rosemarried
Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

1 tablespoons of unsalted butter
1/4 cup chopped onion
2 shallots, thinly sliced
3 garlic cloves, minced
1/4 cup white wine (Chardonnay is best)
2 small cauliflower, chopped
1 teaspoon dried thyme, plus extra to garnish
Sea salt and freshly ground pepper
2 bay leaves
1 liter of vegetable stock
Parmesan rind
1/4 cup heavy cream (optional)

Kale chips:
1 small bunch kale, stem removed and roughly chopped
2 tablespoons grapeseed oil
1 teaspoon cayenne
1/2 teaspoon salt
pinch paprika

Preheat oven to 350 for kale. 

Melt butter over medium heat in a large soup pot. Add the onions, garlic and shallots and sweat for 5 minutes, until translucent. Deglaze the pot with wine and stir well then add cauliflower, thyme and a pinch of salt. Cook for 2 minutes, while stiring. Add the stock, bay leaves and Parmesan rind and cover the pot. Simmer for 15-20 minutes, until the cauliflower is soft.

On a large cookie sheet, add kale and drizzle sesame oil (or olive oil) and salt and pepper over. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are well distributed. Bake for about 15 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Watch carefully as they will burn quickly.

Fish out the thyme and bay leaves from the soup pot. Using a immersion blender or regular blender, puree the soup. Stir in the cream if using and top with paprika and kale chips. Season with salt and pepper.

No comments:

Post a Comment