This time of year is a bit rough on me. I LOVE spring and we have these delightful warm days where it gets up into the eighties, and then the next day it will be a high in the fifties.
So today it was the latter. And I'm trying to be positive about it because I do love cool crisp weather too.
ETA: I put the leftovers in the fridge and it was WONDERFUL as a cold soup! I might make it again in the summer as a chilled soup and perhaps cut or eliminate the cream! It was great!
So I decided today was a cauliflower soup day. And I've never made it before.
It was great! Easy too. I always keep a lot of frozen cauliflower in my house because it is a quick and easy veggie that all of us like. Or at least can tolerate easier than others.
1 quart chicken or vegetable stock
3 cloves garlic
1 lb frozen or fresh cauliflower
1 t. salt
1 T. herbes de Provence
1/3 c. cream
Cook the garlic in the chicken stock for about 1/2 an hour then add cauliflower and simmer until it is soft. Add the salt and herbes and then blend either with a stick blender or your stand blender. Stir in cream.