Yum in the Tum

Cool weather is blowing in and it is time for warm autumn soup to warm my soul.

After getting over fears, propagated by friends, of an apartment that smelled like cauliflower, I spent the evening sauteing, boiling, simmering and pureeing, not to be confused with the motor like purring of my cat.


Cauliflower Pureed Soup Garnished with Toasted Florets and Pecans


Recipe, compliments of the Thanksgiving edition of Food and Wine.

1) Saute 1 leek and 2 cloves of mashed garlic in olive oil.

2) Add chopped Cauliflower from one medium sized head (save several small florets), chopped and peeled granny smith apple.

3) Add three cups of vegetable stock and 4 sprigs of thyme. Bring to a boil and simmer for 45 minutes

Meanwhile....

Open a bottle of wine-- enjoy-- read the paper and listen to good music.

4) Heat the oven at 350. Toss small cauliflower florets and handfull of pecans in olive oil and salt and pepper. Roast in oven.

5) after the soup has simmereed puree in a food mill with the finest grade. (I preferr a food mill to a food processor; the food mill can make a more refined puree. Though sometimes I do the first batch in the food processor and finish it off with the manual food mill.)

Garnish with the roasted pecans and florets. I also added a dallop of goat cheese and a drizzle of Olive oil.

ENJOY autumn's warming soup.