I really love making soup. LOVE it. It is easy, makes your whole house smell like a good place to be, and it is pretty hard to screw it up. Winter is one of my favorite times of the year to make soup because there are so many tasty root and bulb vegetables in season. Also, there is the cold. So, since our local grocery had some pretty sexy looking cauliflower and parsnips, I decided to make Cream of Cauliflower and Parsnip soup.
I don’t really use recipes when I make soups so much as a suggested ingredient list. First, when I make cream-based soups with pureed vegetables, I find that you really don’t need that much cream at all. Basically, I used a stick of butter, 3 small bulbs of shallots, one medium onion, three leeks, a good-sized head of cauliflower, about a pound of parsnips, 4 cups of chicken stock, fresh bay leaves, fresh thyme, about a cup of cream, some grated parm/reg, a pinch of powdered dried chipotle (because the parsnips are pretty sweet) and salt and pepper to taste. I use both ground black and white pepper when making soups.
Chop all your veg.
Make sure to soak the chopped leeks in water rather than just rinse them. They are dirty, dirty veg.
Sweat the onion and shallots in a dutch over or big pot over med-low heat in the butter. Yes the whole stick. Don’t be such a pansy. Add the fresh herbs and S&P. Add the leek, re-season, put the lid on and let the veg soften completely. Add the stock, bring it up to boiling, add the cauli and parsnips, re-season, turn the heat down to low, put the lid on, and go do something else for a while. I folded laundry and drank some wine. Okay, and ate some chocolate.
When the veg are COMPLETELY soft, turn off the heat. Puree in blender or food pro in small batches and put pureed portions in a separate bowl. Now PAY ATTENTION here unless you want to burn the living shit out of yourself and spend 47 minutes cleaning crap off of your ceiling. When you put hot substances into a blender, DO NOT PUSH THE LID ON. Catch that? Because the heat plus the motion of the blades will blow the top off of your blender unless you have it vented somehow. And no, it is NOT a good idea to just remove the oil cap. Instead, carefully place the lid on the top of the blender without smooshing it down and hold it in place. You can even drape a dish cloth over the top – just make sure to hold the lid in place because it WILL push up. Also, do not ever fill the blender vessel more than 1/3-ish.
When you are done with this and/or have tended to all your burns, return the whole pureed lot back to the original pot. Add your cream SLOWLY. Then your powdered chile and cheese, taste and re-season as needed. I sometimes add a couple of slices of crumbled bacon. Keep over low ’til you are ready to eat it.
We had this with some totally old-school BLTs.