It's perfect soup weather. I love making a big batch of soup and freezing it so I can have something delicious when I get too busy to cook. My goal was to cook one new recipe a week and I really haven't been very good at that. I figured I'd start my week off with a cream of cauliflower soup I found in Ad Hoc. However, I added a few of my own touches. This was actually pretty easy to make and only took about an hour from start to finish.
roughly chop up 2 heads of cauliflower, 3/4 a cup leeks and 3/4 a cup onion. Add 3 TB butter to a pot and toss the veg in. Let cook for about 20 minutes or until tender.
Add 2 cups water, 2 cups milk and 2 cups heavy cream. Add curry powder and ginger (I used the kind in a jar, but you could use powder) and salt to taste. Simmer for 30 minutes.
I used my handheld immersion blender to get a nice puree, but you could also use a regular blender. I warmed up some nan and had a delicious meal with plenty left over to freeze.
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Yum.
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