Shivering under a light blanket this morning, I was certain it was officially fall. It was 50-something degrees and didn’t seem to be getting any warmer — even as it got closer to noon. I could feel the call of hibernation deep in my bones — that yearly, seasonal pull to stay home, cook, bake, and live out my domestic fantasies (those fantasies that seem to drop, along with my mop and broom, as soon as the mercury rises). Alas, it ended up being 75 degrees and the pull of an outdoor restaurant on the water (with seafood, beer, friends, and a sandpit for the kids) was stronger. Still, I know fall is coming and when it does, this cauliflower soup recipe from Sweet Paul will be there. I’ll probably swap the cup of cream for Greek yogurt to take it from a weekend treat to a weekday lunch, but it will be good just the same. Until then, I’ll enjoy the last of the Jersey peaches, roasted corn, clams, Brooklyn Summer Ale, and the sun on my face.
2 tablespoons olive oil
1 onion, finely chopped
1 cauliflower, broken into pieces
3 cups chicken stock
1 cup cream
salt and pepper
- Start with the toast, use a cookie cutter and cut out stars from toasted bread.
- Preheat oven to 380F.
- Place onion and cauliflower in a large oven proof dish and drizzle with olive oil.
- Sprinkle with some salt and pepper.
- Roast until golden.
- Place the cauliflower and onions in a large pot and add stock.
- Bring to a boil.
- Let it boil 5 minutes, add stock and season with salt and pepper.
- Pure in a blender and serve with a toasted star, a little olive oil and some pepper.