It’s awfully cold here in the Snow Belt and our friends in the Northeast are taking a wintry pummeling too. The shot above is from the Mentor Headlands – the snow-covered expanse on the left is Lake Erie. If you’re stuck at home hiding from the cold, a pot of soup may be just the thing to take the chill off. Click here to check out my soup tag for some fresh ideas!
I re-made a long ago posted recipe this week and it was just as delicious as I remembered. I decided to repost it for you with a new photo – enjoy the rich, creamy, spicy flavors of this soup. I made a few changes to the original – feel free to try it either way or make your own version!
If you opt to go for andouille sausage, per the original recipe, go with 12 ounces of links sliced thinly. If you can get fresh cauliflower, you’ll want one decent-sized head that weighs in around two pounds.
Creamy Cauliflower Soup
2 tbsp. olive oil
12 oz. hot Italian sausage, crumbled
1 medium onion, diced
2 lb. bag frozen cauliflower, thawed in the fridge
1 medium Idaho potato, peeled and diced
4 c. chicken broth
3 c. water
1 bunch spinach, rinsed, dried, thinly sliced
salt, pepper, paprika
In a large stockpot, heat the olive oil over medium high heat. Add the sausage and brown. Remove with a slotted spoon and set aside. Drain off some of the fat, then add the onions to the oil. Cook until onions are tender and caramelized.
To the pot, add broth, water, cauliflower, and potato. Bring to a boil over high heat, then reduce to medium-high heat and simmer for ten minutes, or until vegetables are extremely tender.
Transfer to blender in three batches. I poured one third from the soup pot into the blender, pureed it, then poured into a 4-cup measuring cup. Then I poured the second third into the blender pureed it, and poured into the measuring cup (which put me way over the 4-cup line but didn’t overflow the cup). I put the last third into the blender, emptied the measuring cup into the pot, then measured the last third and poured that into the pot. I had about nine cups of pureed soup, due to the extra liquid in my version of the recipe (which, trust me, you’ll need).
Return all the puree to the pot then stir in chorizo and spinach, add salt and pepper to taste. Garnish bowls of soup with a sprinkling of paprika.