Wishing you a happy new year filled with all good things–including great gastronomical delights.
As for me, I’m looking for comfort food as we ease into 2022 and this New York Times soup recipe (Cauliflower, Potato and White Bean Soup) has “comfort” written all over it.
Enjoy and stay safe.
Cauliflower, Potato and White Bean Soup
December 31, 2021
Ingredients
- 1 pound Yukon gold potatoes (peeled and cut into 1-inch cubes)
- 1 pound cauliflower (cut into bite-size florets)
- 2 fifteen-ounce cans of cannellini beans (drained)
- 1/2 yellow onion (minced)
- 3 garlic cloves (mashed and minced)
- 3 1/2 C. vegetable broth (or more)
- 3 T. unsalted butter
- 2 T. dry white wine
- 1 sprig fresh thyme
- 1/2 t. garlic powder
- Coarse kosher salt and black pepper to taste
- 1 t. lemon juice
- 1 C. sour cream at room temperature
- 1/2 C. chopped green onion tops or chives
- Potato chips for garnish
- Shredded white cheddar for garnish
Directions
- Step 1 This recipe was originally written for a slow cooker. In that iteration, put all the ingredients down to the lemon juice into a slow cooker and slow cook (covered) for about 8 hours.
- Step 2 I made this soup on my stove top. I put all the ingredients down to the lemon juice into my soup pot and heated the mixture to boiling. I then lowered the temperature to a simmer and cooked my soup until the cauliflower florets and the potatoes were tender.
- Step 3 Whether you use the slow cooker or your stove, once the soup is cooked, remove the thyme sprig and add the lemon juice and proceed to puree the soup to the consistency you want. I enjoyed my soup chunky and used my hand-held immersion blender to get the soup to my liking. Next, stir in the sour cream and the green onion tops (chopped small). The original recipe called for 1/2 cup of chopped chives. Not having that, I substituted the finely chopped green onions.
- Step 4 Garnish soup with potato chips and shredded white cheddar (or a cheese of your choice). I played around with some Terra Real Vegetable Chips and put a couple of the beet chips on my soup servings.
- Step 5 Cook’s Note: If reheating this soup, treat it gently. If you boil it, the sour cream will break.
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