Mia Cucina Su Cucina

This past Saturday I wandered into the Farmer’s Market to get my weekly list of vegetables. At my first stop I wanted plums and was told, “Sorry it is the end of the season on plums.” I bought apples and grapes. I went to the next vendor and was looking for heirloom tomatoes and cucumbers, again the same story, “Sorry it is the end of the season.” It took me by surprise; since up until recently we were still have 90 degree days. I turned and started scanning the vendor’s tables and realized Fall had arrived. 

I have dug out my “Fall vegetable” recipes that I use at this time of year. Some of the vegetables that I am mixing in to my farmers market list are; Beans, Beets, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Jerusalem  Artichokes, Kale, Leeks, Lettuce, Pumpkin, Snow Peas, Spinach, Squash (Winter).

In the next few post I do, I want to feature a fall vegetable and share a recipe. This week I am sharing a cauliflower soup recipe. I have included some pictures of some different types: white cauliflower, purple cauliflower and ramanesco cauliflower. 

Cauliflower Soup with Wild Mushrooms 
(The original recipe was found in “Mustards Grill” cook book. I have change the recipe to my liking and posted my version.)

The most important thing to remember with this soup is to keep it white, so cook it over low heat “melting” the vegetables instead of browning or caramelizing them. Covering the soup as it cooks also seems to help it keep white. Puree the soup in a blender; a food processor just can’t give you the velvety effect you want. You have two choices of garnishes: a heady combination of mushrooms and Cognac or a simple sprinkling of chopped, blanched cauliflower. Serves 6

1 cup of Parmesan cheese
1/2 cup heavy cream (optional)

Soup
Heat oil in large soup pot over medium heat. Add the onion, celery and garlic and cook for about 8 minutes or until hot, over low heat. Add the 4 cups of cauliflower and cook another couple of minutes, stirring to coat with oil. Add the salt and pepper and cook for an minute more. Add the wine and cook until almost evaporated. Add the stock and potatoes and cook for 15 to 20 minutes or until the cauliflower and potatoes are very tender. Don’t rush, as you want the soup to be smooth when it is pureed.

Meanwhile, prepare the garnish. For the 1-cup cauliflower garnish, blanch the cauliflower florets in boiling salt water until tender-crisp. About 1 1/2 minutes. Drain and set aside.

Mushroom garnish, Heat the butter in a small fry pan over medium heat. Add the mushrooms, shallots, nutmeg, salt and pepper and sauté for about 7 minutes, until tender. Pour in Cognac and light, using a match. The liquor may burst into flames, but this will only last of a few moments and will burn off the alcohol flavor, making for a richer taste. Cook until almost dry.

To finish the soup, put the cheese and cream in a large bowl. Blend the soup, in small batches, in a blender. While it is still hot, pour it over the cheese and cream, stirring well with each addition. Serve it right away with a spoonful or two of the crisp-tender cauliflower or the mushroom garnish.  

You may chill the pureed soup, before adding the cheese and cream. Reheat soup and add the cheese and cream.

This soup is so delicious! I was not a huge fan of cauliflower, but after making this soup, I am now a fan. 

On a side note, the purple cauliflower roasted and finished with a bit of lemon juice and Parmesan cheese is a yummy side dish. The purple cauliflower keeps its color when roasted.