I love soup! I think it is one of the best ways to comfort your soul and put a smile on your face at the same time. The combination here was a recipe that I came up with because I was playing "iron chef" with the remains of my fridge and pantry. Sometimes my rants in the kitchen are always not so successful and sometimes magic happens. I have to admit, this was definitely a good ending to the day.

16 oz of chicken or vegetable stock
3 baking potatoes, peeled and chopped
1 med onion, sliced
1/2 cauliflower,chopped
2 cloves garlic, minced
1 Tbsp olive oil
2 or 3 bay leaves
1 tsp dried thyme
1 tsp celery salt
truffle oil
salt and pepper to taste
Boil potatoes in a stockpot with broth and 2 cups of water. Meanwhile, in a skillet, saute onions and garlic in olive oil until translucent. Transfer to stockpot with potatoes. Add the cauliflower, bay leaves, celery salt, and thyme. Cook for 45mins to 1 hour on med-low to low heat. Remove Bay leaves and blend in a blender and return to heat for 10 mins longer. Salt to taste and serve in bowls and garnish with chopped parsley. Drizzle truffle oil on top.

We do not pair wine with hot soups.

Leave a Reply.