Soup is hot!
Fortunately for us all, soup recipes seem to be having their moment.
There have been any number of interesting and innovative soup cookbooks published in recent years. I know I’ve added Anna Thomas’ Love Soup, Barbara Abdeni Massaad’s Soup for Syria and Marjorie Druker’s and Clara Silverstein’s New England Soup Factory Cookbook to my collection this year. Massaad’s book is an eclectic collection of soup recipes from renowned chefs, the profit from which goes to Syrian refugees. It is a great cookbook and a worthy cause. I also added an older book, Deborah Madison’s Vegetable Soups. I’ll be posting soup recipes from these cookbooks in the coming months, so keep your soup pots handy.
The recipe for Cauliflower, Potato and Cheese Soup featured in today’s post is from the New England Soup Factory Cookbook. I absolutely love this soup. I’m thinking it may be my new favorite cauliflower soup recipe. It combines just the perfect blend of cauliflower, potatoes and cheese to my taste and, depending upon how energetically you puree it, you can leave it just a bit chunky or make it velvety smooth. Pair it with a leafy green salad dressed with a very good vinaigrette and a chunk of freshly baked baguette and you will have a wonderful meal. Eat it as I did for breakfast and you will definitely start off your day warmed and fortified to face the winter weather.
The New England Soup Factory is a Massachusetts restaurant and catering chain founded by Marjoire Druker and her husband, Paul Brophy. The restaurants have won a lot of accolades including four “Best of Boston” awards. The cookbook includes a number of other interesting soup recipes. I’m intrigued by the recipes for Apple, Onion and Cheddar Soup, Lima Bean and Barley Soup, and Artichoke Bisque.
Here is an Internet link to a video collection of Druker’s recipes if you want to consider some of her other masterpieces: New England Soup Factory Recipes.
Save RecipeIngredients
- 2 T. salted butter
- 2 whole cloves garlic (peeled and minced)
- 3 C. diced onions
- 1 C. diced celery
- 2 heads of cauliflower (separated into florets)
- 3 Yukon Gold potatoes (peeled and cut into chunks) or equivalent amount of russett potatoes
- 10 C. vegetable stock
- 4 C. shredded sharp cheddar cheese
- 2 C. light cream
- 1 t. ground nutmeg
- 1 t. dry mustard
- 3 t. Worcestershire sauce (optional)
- 6 dashes Tabasco sauce
- Kosher salt and freshly ground black pepper to taste
- Garnish with parsley
Instructions
- Melt the butter in your soup pot over medium-high heat and saute the garlic, onions, celery, cauliflower florets and potatoes. Be careful not to let the garlic burn. Saute for about 10 minutes and then add the stock to cover the vegetables. Bring the stock to a boil and then lower the heat to medium and simmer the soup for 30 to 35 minutes until the vegetables are tender. Remove the soup from the heat and stir in cheese (small handfuls at a time), cream, nutmeg, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
- Puree he soup in batches. I used a hand blender but you could also use a regular blender for this job. Garnish soup with parsley. I added a small heart-shaped piece of roasted red pepper for color.
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The New England Soup Factory Cookbook is available on Amazon. Here is the link: Amazon.
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