the petite pig: escaping the weather with a bowl of puree of cauliflower soup

the past few days in san franciso can be described as torrential downpour, typhoon winds, temperatures so low you can see the traces of your breath and gloom, gloom, gloom. so when the weather outside is so frightful, there's nothing i like more than to take refuge under a blanket with a bowl of hot soup and some toasty bread to soak up every last drop of comfort. with cauliflower in season for the winter, a creamy puree of cauliflower soup is the perfect answer to this weather. quick, simple and warming, you're just minutes away from forgetting about the treacherous winds and rain outside and basking in the warmth of your kitchen instead.

puree of cauliflower soup
serves 4 to 6

2 tbs. olive oil
1 medium onion, diced
4 garlic cloves
2 small russet potatoes, sliced into 1/2 inch cubes
1 head of cauliflower, broken apart with the thick stalk removed
5 to 6 cups of chicken stock
salt
1/4 cup heavy cream
white pepper
creme fraiche
dill 1/4 cup heavy cream

heat olive oil in a heavy-bottomed saucepan or dutch oven over medium-high heat. add onions and saute for about 2 minutes. add garlic to onions and saute until onions are translucent, about another 3 to 5 minutes.

when onions have softened, add the potatoes and cauliflower to your pot and pour enough chicken stock to almost cover the vegetables. add 1 tsp of salt and cover. bring to a boil and then simmer on low heat for 15 minutes or until potatoes get tender. if you've got a hand-blender this is the time to whip it out. if you don't, a blender will do just fine. if you are using a blender, blend in batches while making sure you leave plenty of room for potential splash. if you've been thinking about getting a hand-blender, i have a kitchen-aid multi-speed that i use every chance i get. it is definitely worth the investment if you love making pureed soups and great for re-emulsifying a broken sauce.

anyways, back to the soup. blend at medium speed until the soup has reached a creamy consistency. fold in the cream to give it some richness. season with salt & white pepper to taste. drop a dollop of creme fraiche and dill and you have yourself some comfort in a bowl (or if you're like me, you'll want to sip this straight out of a big mug).