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Sunday, November 28, 2010

Cauliflower Soup with Caraway and Rye Croutons


As a child, three times a year my family drove into Los Angeles for corn rye bread.  The ivy lined freeway signed our destination fast approached and the smells of the bakeries filled my head.  Now, no need to drive anyplace but the local Trader Joes for corn rye.  So when I saw this recipe with rye croutons, I had to make it.  


Cauliflower Soup with Caraway and Rye Croutons
from Sara Moulton Cooks at Home
adapted 
croutons
4 slices of corn rye bread cut into cubes
2T or more olive oil
freshly ground pepper

~ place cubed bread into large plastic bag
~ add olive oil and pepper
~ shake to coat
~ toast in cast iron skillet medium flame until browned turning once

soup
1 medium head cauliflower
3 small organic yukon gold potatoes
2T unsalted butter
1 large sweet yellow onion thinly sliced
2t caraway seeds
1qt chicken broth
2t lemon juice 
 kosher salt and freshly ground pepper

~ bring saucepan of salted water to boil over high heat
~ remove 1 cup of florets from cauliflower and trim into 1/2" pieces
~ add florets and bring back to boil
~ boil rapidly until tender 3 minutes
~ drain and rinse under cold water
~ set aside drain in colander
~ slice the remaining cauliflower and potatoes
~ heat butter in soup pot over medium heat
~ add the onion, dash of salt and caraway seeds
~ cook stirring until the onion has soften 5 minutes
~  stir in sliced cauliflower and potatoes
~ pour in just enough stock to barely cover the cauliflower and season with salt and pepper
~ increase heat to high and bring to boil
~ reduce heat to medium and simmer until cauliflower is tender 20 minutes
~ puree soup with immersion blender 
~ stir in lemon juice 
~ add more salt and pepper if needed
~ plate with florets and croutons
If you have kids, I suggest you make double or triple the croutons.  Mine gobbled them up.  Soup was more flavorful the next day.

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