Let there be white.
White soup, that is. I’m a fool for white soups: potato soup, vichyssoise, cauliflower soup – bring them on, I’ll eat ‘em. With cauliflowers so firm and white in the shuk now, and winter rains bringing on hungers for good hot soup, there’s only one way to go. It’s cauliflower soup, subtly spiced, quickly cooked, satisfying and comforting. Serve with toast that’s topped with a poached egg.
No cheese in this soup. You can sprinkle some grated Parmesan over each serving if you want to, but I like it t when the vegetables dominate, with no distracting help from cheese. A couple of the spices so well-loved in the Middle East add depth. A dollop of cream promises a rich, soothing soup. It will help you accept the onset of winter, and even rejoice in it.
Ah – that was thunder. The light is fading and the wind tosses the branches of sidewalk trees around. On the balcony, my wooden wind chimes are bumping each other and make musical klok noises – it’ll rain any minute. I’m glad to be home with this soup for dinner.