Wednesday, March 28, 2012

Favorite Moosewood Soups

My all-time favorite Moosewood soup was Cauliflower Cheese Soup. It was creamy and filling and easy to make. In fact, if you have an immersion blender, this soup is a breeze! You could easily adapt this soup and cook the veggies in chicken or veggie stock instead of water. My friend Melyssa tried this recipe out and used thyme instead of dill, which I will definitely do next time!

Other Moosewood soups I loved:
A classic recipe for Minestrone. Highly adaptable!

Here's Mushroom Barley Soup. This soup totally surprised me as a winner. So savory and comforting!

Split Pea Soup! If you're not a vegetarian, add some ham. If you are a vegetarian, don't you dare do that!

Cauliflower Cheese Soup
Adapted from Mollie Katzen's New Moosewood Cookbook

1 medium-large potato , peeled and diced (about 2 to 3 cups diced)
1 large cauliflower, cut or broken into florets (put aside two cups of florets)
1 medium carrot, peeled and chopped
3 medium cloves of garlic, peeled
1 1/2 cups chopped onion
1 1/2 tsp. salt
4 cups water
2 cups (packed) grated cheese (plus extra for garnishing each serving)
3/4 cup milk (lowfat OK)
1 tsp. dill (or thyme)
black pepper, to taste

1. Place potato, cauliflower (except for the 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor, and transfer to kettle or Dutch oven (Note from Alli: I just transferred back to the same saucepan I cooked everything in initially).

2. Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all remaining ingredients.  Heat gently, and served topped with a little extra cheese. 

A Happy Taste Notes
Use thyme instead of dill in this recipe if you are not a dill fan.
The vegetables can simmer in vegetable stock for more flavor.
I used cheddar for this recipe, but Gruyere or Swiss would work well too!

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