We prefer cooking to eating out. WHY? Lots of reasons such as better taste, healthier eating, money saving, but the BEST reasons are - leftovers and being able to cook and eat in your most comfy clothing, which includes wearing slippers at the dinner table - and always dining by candlelight. Tonight's menu includes cauliflower soup, salad, and home made bread. The soup is from a recipe in The Farmer's Wife - Slow Cooker Cookbook a Christmas gift from Grenville. This book updates recipes from The Farmer's Wife magazine that gave rural women a place to find and share advice about everything from raising chickens to running a farm kitchen. Tonight's soup recipe dates from January 1916.
Cauliflower Cream Soup
1 large cauliflower head, washed and broken into small florets
6 large carrots, washed, peeled, chopped fine
1 med. onion, peeled, chopped fine, lightly browned in 1 tbsp olive oil
6 C chicken broth
salt and pepper to taste
1 tbsp butter
1/2 - 1/2 C heavy cream to taste
chopped chives for garnish
Add vegetables and broth to slow cooker. Set to low, cook 3 to 5 hours or until vegetables soften. Cool slightly, puree in blender. Reheat in large pot on stove over medium heat. Add butter, cream, salt and pepper to taste. Do not boil. Ladle hot into bowls and garnish with chives.
F&P variation: Substitute sour cream (about 1/2 C) for heavy cream and instead of chives use dill and a touch of curry and season to taste. Hint: an immersion blender is easier to puree directly in the crock pot (before adding the cream)