I keep hearing that fall weather is on its way; so far where I live in St. Louis it hasn’t exactly happened yet.
There are a few more warm and humid days on the way, but my internal culinary clock can feel a shift is in the works. I’m beginning to think about cooking and eating more substantially, which goes hand-in-hand with those images I have in my head of wearing sweaters and making little puffy breath clouds when I step outdoors.
I had the idea of making a warm, creamy puree of cauliflower the other day when the temperature happened to hit the sticky mid-90′s. But guess what? I adapted, and discovered the beauty of this kind of soup recipe – it tastes just as delicious chilled.
2 tablespoons olive oil
1 onion, thinly sliced
1 cauliflower, stem trimmed and cut into small pieces
1 small potato, peeled and choped
1 green apple, peeled and chopped
1 teaspoon curry powder
1 teaspoon salt, plus more for seasoning
1 tablespoon creme fraiche or heavy cream
- In a large saute pan, cook the onions in the oil over medium heat until softened and slightly golden in color.
- Add the cauliflower, potato, apple, curry and salt and stir-fry for a minute or two. Add enough water or vegetable stock to just cover the vegetables. Lower the heat slightly and cover the pan. Cook 10 -15 minutes, until the vegetables are tender when pierced.
- Let the mixture cool slightly before blending to a smooth puree, adding more liquid if necessary depending on how thick you want your soup. Add the creme fraiche and taste for seasoning, adding more salt and maybe a pinch of sugar to bring up the flavors.