Hell might have frozen over.
I made and ATE soup today.
I know right? Betty Martha doesn't eat soup!
It started off well, then I got to the point where I didn't know if it was going to taste good. I HAD to try a smidgen. (its just like gravy, its just like a sauce, its going to be good, please make it down my throat) Man, where are my guinea pigs when I need them?!
Pretty bad gag reflexes on this gal so I was a bit concerned. I mean, how do I serve soup to the others as I am making horrible noises in the kitchen?? Totally all in my head, I know.
Easing slowly into this was the key. Coat the back of a spoon, smell it. Yup, smells great!
Ok, now just stick your tongue out just a little....teeeeeny lick.
Dear god its in my mouth!
And I like it.
Wait, its good, stick the spoon in again. Lip smacking. Hey, this is really good!
I'm not reformed. This is only the first go round so if you see me post more soups they HAVE to be good enough to make since I ate it.
Even Little Ugh, who inadvertently detests soup because of me enjoyed it, the Mr. BM loved it too!
Oh, and don't tell them there was no cream in it! Thickener? Cannellini Beans :)
Here's what we ate: Cauliflower, Leek and Cheddar
I'm Listening to: Take it Easy - The Eagles
Cauliflower and Leek Soup1 head cauliflower, chopped into smaller florets
3 leeks (white parts only), sliced thin
3 cloves garlic, chopped
2 tbsp. butter
3 tbsp. olive oil
4 c. homemade chicken stock
1 small can cannellini beans
1/2 c. sharp aged cheddar
salt and pepper to taste
Wash and chop your cauliflower into small pieces. Wash and slice your leeks into rings and drop them into a bowl of water. With all the layers they have, dirt gets stuck inside - this way the dirt will come out and sink to the bottom of the bowl. Use a slotted spoon to get them out so you don't disturb the grit.
In a large dutch oven heat butter and oil together. Add in your leeks first for about 2 minutes and then your cauliflower.
Saute for about 8-10 minutes and then add the chopped garlic. Pour in your chicken stock (adding water to ensure all your veggies are submerged.
Simmer on low for about 45 minutes.
Remove from heat source.
Take your immersion blender and blend until smooth. Add in your beans, cheese and blend again.
Season to taste.