I had been saving a recipe for Cauliflower and Mushroom Soup from the recent “perfect pairings” feature of the September 2011 Prevention magazine. I was intrigued by this dish because I hadn’t exactly been able to see how a soup was going to materialize out of the simple ingredients of fresh mushrooms, leeks, and cauliflower. I should have trusted my source—Prevention, which around our house is a major resource for all things healthy. This soup was delicious and simple to make.
The key involves pureeing in a blender the combined cauliflower and leeks that for about 20 minutes have simmered in 5 cups water. After pureeing until the mixture is smooth and thick, you return the soup to its original kettle and stir in sauteed fresh mushrooms and grated Parmesan. I sprinkled a little extra Parmesan on top and also dotted the soup with some herb-seasoned croutons I had on hand.
This is not a soup you’d expect to find on the dinner table every day, but it was perfectly delightful and a good trailblazer to get us back on our Post-Camp G&G healthy-eating track.
Cauliflower and Mushroom Soup
4 tablespoons extra virgin olive oil
1/2 pound sliced fresh mushrooms
4 thin leeks, white and pale green parts, sliced
2 pound cauliflower, cut into florets
1/4 cup finely grated Parmesan
salt (or salt substitute) and pepper to taste
In pot over medium-high heat, heat 2 tablespoons oil. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl. Add 1 tablespoon oil to pot and cook leeks, stirring, for 2 minutes. Stir in cauliflower and 5 cups water. Simmer 20 minutes. In blender puree mixture (in batches) until smooth. Return soup to pot; add mushrooms and Parmesan. Season to taste. Bring soup just to a simmer. Ladle soup into bowls. Among the bowls drizzle 1 tablespoon of olive oil. If you like, top soup with croutons. Makes 6 servings.