From frequent contributor, Joshua D:
A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara
Cauliflower Beer Cheese Soup
- 1 med onion
- 12 oz beer
- 1 pint broth (chicken is preferred, but suit your taste)
- 1 head cauliflower, cleaned & roughly chopped
- 3 cloves garlic
- 1 tsp salt-free seasoning
- Salt & Black pepper to taste
- 1/4 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.
Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara
A few kittehs from a new crop at the shelter. Mrs J says there are two new litters that came in. There are seven new kittens in total to go with eight adults that are still there.There are a few dogs that have arrived, some adults and a few pups.Mrs J says this female came in from a puppy mill, she’s an adult and has had several liters of her own. She appears to be a chihuahua mix but that’s just a guess.Cheeseburger! Cheeseburger! Fries!We have no info on this one. Some sort of terrier.Soup’s on! This is a classic pantry soup. Beef and barley with onions and various veggies. I browned the beef in the pot in a little olive oil and poured in a bottle of dark beer to deglaze, then added beef broth and the barley. It cooked a while and then the veggies went in during the last hour. I made a basic recipe loaf of white bread and tossed in a handful of garlic cloves when the machine beeped. There is a subtle taste of garlic throughout and it paired nicely with the soup.And a few more kittehs. These are not related. Mrs J says the larger cat was adopted today. The shelter had an adoption fair today and two dogs went out for home visits.
I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
saucepan, dutch oven or large saucepan, blender
In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.
It was pretty cold overnight, down into the teens. We got a bare dusting of snow but that will go away today. Strong south wind and warming temps today, we have made it into the 40s but there is a chance for sprinkles later. Soup sounded pretty good. This one has the turkey and some baby carrots along with a wild rice mix from Zatarain. They make good rice mixes and we really like the wild/long grain rice mix they sell. It’s been absent from the local market so we ordered a case online.
Might be related to the recent snow, but my internet connection has dropped to dial-up speeds. I have a backup LTE system from Verizon that just quit on me this morning and the DSL is woeful. At least I’m still connected, if I lost it all I would have terrible withdrawal pains. I drove the tractor with the blade up and down the drive last evening but the winds drifted it back over. Nowhere I need to be today so that’s not a big problem. I do still have the 4WD pickup ready to go, street tires on it but it stands pretty tall. I worry Mrs J’s Escape sits too low to clear any drifts.
The soup is what I call a pantry soup – I start opening cans while the beef browns and pretty soon there is a pot full of soup. I chopped onions and carrots and a potato and opened cans of corn and green beans, and tossed in a quarter cup or so of barley.I count myself as lucky.
We picked up these wide noodles at the Amish store the other day, Mrs J saw them and insisted we bring home a bag. I pulled a bag of pork from the freezer and thawed it in a pot while cooking the carrots, celery, and onions down with chicken broth to get them caught up. Those were stirred into the pork along with frozen corn and peas while the noodles boiled. It all folded together into a tasty mix that seemed right for a bowl. I ate mine with a fork, it being not quite a soup.
I’ve been on a fried bread tear here lately. I wanted to try it with shortening cut into the flour mixture. I made a batch with 1 cup of flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tbsp Crisco. It took 1/3 cup of milk and a little extra water to form a ball. It rested a little, then I divided it in quarters and rolled the pieces flat, like little pizza doughs. They only needed 30 seconds a side to fry to a golden brown. I like this method!
The soup is a basic veggie beef with fresh and frozen veggies. I call it a pantry soup, just use whatever is on hand in the cupboard.