Anyway, I have a ton of recipes from the site bookmarked, and what I made today immediately caught my eye when I saw it earlier this week.
It's no secret I love cauliflower. I've roasted it, roasted it another way, and made a curried soup, just to name a few dishes. I do wish, however, that little bits of it wouldn't get all over the damn kitchen when I'm taking one apart. Especially when the kitchen has just been cleaned.
The ingredients list is pretty simple:
- 1 Tablespoon olive oil
- 6-OZ chorizo, cut into 1/4-inch dice (use Spanish-style chorizo in casing, not loose Mexican-style chorizo) (The package I bought was actually a little more than 7 oz, so I used the whole thing. It seemed silly not to.)
- 2 Cups (2 – 3 medium) chopped leeks, white and light green parts only
- 2 Teaspoons chopped garlic
- 8 Cups (about 1 1/2 lb or use packaged florets) cauliflower florets
- 5 Cups chicken broth or stock
- Kosher salt
- 1/2 Cup sour cream
- 1/2 teaspoon grated lime zest
- Freshly ground black pepper
- Toasted breadcrumbs
- 1/4 cup chopped cilantro (I garnished the soup using dried cilantro because I somehow bought three jars of dried cilantro and it's taking up too much space in the the spice storage)
I've probably said this before, but when you have a recipe like this, start with the leeks. Wash them, chop off the stringy end and the dark green leaves, split lengthwise, chop, and then wash them again. The little layers inside leeks love dirt. Pat them dry with paper towels.
In a heavy pot over medium-high heat, heat the olive oil until hot. (I was taught to put a drop of water in the oil and if it sizzled, you were good to go). Add the chorizo and cook, stirring, until slightly crisp, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Reduce the heat to medium and add the leeks to the drippings in the pan. Cook, stirring often until softened, about 2 minutes. Add the garlic and cook, stirring, 1 minute more. Add the cauliflower, broth, and 1 teaspoon salt. (5 Cups of water didn't quite cover my vegetables, so I added one more)
Bring the mixture to a simmer and cook until the cauliflower is very tender, 20 to 25 minutes (or until your boyfriend gets home; then about 45 minutes after that once you've turned the heat up a bit). Purée the soup in batches in a food processor, blender, or food mill. (Or use an immersion blender to purée the soup in the pot. I love my immersion blender)
I didn't do the following step because Nexx doesn't like sour cream. Instead I added 1/4 Cup of heavy cream and 1/4 teaspoon lime zest. I also served sour cream on the side for me.
Whisk together the sour cream and the lime zest and stir half the mixture into the soup. Season the soup with more salt if needed and with 1/4 teaspoon or more black pepper.
(Soup can be prepared two days ahead. Cook to this stage, then cool, cover, and refrigerate the sautéed chorizo and the sour cream separately. Reheat the soup over medium heat, stirring often.)
Ladle the soup into bowls. Garnish each serving with a dollop of the remaining sour cream. Serve with small bowls of chorizo, toasted breadcrumbs, and cilantro for sprinkling.
I skipped the breadcrumbs and went for another option to add some additional texture. Multi-grain is all the rage (and my doctor says it does good things for my cholesterol levels) and I was able to find some multigrain tortillas. I picked up some of those and took a stick of butter out of the fridge to soften. I mixed it with about a tablespoon of garlic, a teaspoon and a half of olive oil, the juice of half of a lime and 1/4 teaspoon of black pepper. I buttered the tortillas and zapped them in a frying pan on medium-high for about a minute on each side.
Now I'm finding I wish it was corn on the cob season because I have the better part of a stick of butter leftover. However, it's cold, and soup is good on a cold day, so I'll it a win anyway. Next time, I think more lime, garlic, and black pepper.
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