I cannot believe the tremendous support I've received since starting this blog a few months ago. Not only is my husband jumping up to take pictures of our meals before we eat them, but readers have also made requests (yes, Amy, the crockpot recipes are coming, really) and sent recipes suggestions. But I suppose that's really the whole point: to share and enjoy food with friends and strangers alike, albeit virtually.
Case in point: the recipe below was sent to me this past weekend by a friend.
A local farm near her home (Marshall Farms) sends out an email newsletter with seasonal recipes that she thought I might enjoy (there are several you will likely see soon). We made this one last night (I can say "we" because my husband is officially in charge of immersion blending -- I just seem to get it all over the walls when I try it); it was a great complement to a simple roast chicken and salad.
Curried Cauliflower Soup with Parsley Cream (modified slightly from Marshall Farms, Concord, MA)
3 tablespoons non-fat sour cream
1 onion, chopped
1 small potato, peeled and sliced
1/2 teaspoon curry powder
salt and pepper
1 bay leaf
1 quart chicken broth
5 cups cauliflower florets
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1/4 cup chopped parsley
Blend the parsley and sour cream together and set aside.
Heat the olive oil in a large saucepan over medium-low heat. Add the celery, onion and curry powder, season lightly with salt and pepper, and cook for about 10 minutes.
Add the bay leaf, potato and broth and bring to a boil over high heat. Lower the heat and simmer until the vegetables are tender (about 15 minutes). Add the cauliflower and simmer until very tender (7-10 minutes). Remove the bay leaf and puree the soup using an immersion blender. Add additional salt and pepper to taste.
Serve with a dollop of the parsley cream.