Along Eastern Long Island’s corridor to the North Fork’s wine country you are sure to pass many farm stands. From old ladies with wheel barrels full of marigolds, to little shacks that look like lemonade stands selling farm fresh eggs to the big farms selling every piece of produce available in the season.
As I was driving with no particular place in mind I past one of my favorite stands. I don’t think recall the name of the farm, nor the name of the owners but I do know that they have super cheap flowers and veggies, picked “at the peak of freshness.”
We left there with 2 bunches of purple broccoli, some herbs and a huge head of fresh picked cauliflower. All for about $1.50. That’s right, one fitty.
So after a day of driving the North Fork, picking up veggies, apples, shooting glances and pictures we finally arrive home to only order Chinese food but believe me, I was thinking about that brain- like veggie sitting on my counter.
Fast Forward, Wednesday night. What to do for dinner? What to do, what to do. I was excited that Kitchen Nightmares was on tonight so my culinary juices were flowing, so I did what what necessary.
I opened up a bottle of red, played a little 90′s rock and raided the fridge for possibilities. 2 glasses down and it came to me.
Lobster Thermidor, what else? Well actually, that wasn’t it. In fact, all I had in the fridge was butter, a chunk of parmigiano reggiano, milk, half n half, Jarlsberg, veggie turkey, brie cheese, onions, cauliflower……hold it, hold it, hooooold it. Then it really came to me. Creamy Cauliflower Soup.
- 1 head cauliflower- chopped
- 4 Tbsp Unsalted Butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 16 ounces, 1/2 quart, low-sodium chicken stock
- 2 cups half & half
- 1/2 cup finely grated Parmesan or higher quality like parmigiano reggiano
- Salt and freshly ground black pepper
- 2 tbsp Chives- chopped
In a large covered pot, heat 1/2 cup of water. Place chopped cauliflower in to steam for about 6 minutes, until very tender.
While your cauliflower is steaming, in a separate saute pan, lightly cook onions and garlic until translucent, not brown.
Once onions and garlic are translucent, add mixture to cauliflower.
Stir in chicken stock, 2 tbsp butter, stir, cover and simmer for 15 minutes.
After 15 minutes, stir, add 2 more tbsp butter, half n half, cover and heat for an additional 15 minutes.
Stir mixture, add cheese, salt and pepper to taste and let sit for a few minutes before serving.
Serve in a bowl, garnish with a dollop of creme fraiche or sour cream and sprinkle with chopped chives.
We had soup for 3 days and my wife was asking me to make it again on the 4th. Enjoy!