At this point, I've settled into the swing of Fall. It's already October! Things change so fast - we go from sizzling summer days to yellowing leaves seemingly overnight. There's such a huge difference between the whirlwind and buzz of summer and the quietness of Fall. Each has its own merits and I'm actually happy to transition from one to the other, appreciating each in different ways.
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| A creamy but creamless cauliflower soup finished with tahini and garnished with toasted pine nuts |
So I think it's time to settle down with soup again. Soup is something I make and enjoy all through the year but when the weather drops, I really start to crave it and think about making it more regularly.
Recently, I made a creamy but creamless cauliflower soup, that's finished with a spoonful of tahini. It's a recipe I picked up from a book I read a while back, called Lunch in Paris (it's got a familiar theme of a woman's transition into a new life in Paris; there are many of these books and this was one of the more enjoyable ones I've read).
It's really ever so simple to make, as soups often turn out to be, making you question why you ever pay unreasonable prices for it outside. There are just four basic ingredients in this soup: cauliflower, onion, chicken stock, and a bit of tahini/sesame paste stirred in as a finishing touch to add some richness and that little something in the background.
The soup comes out practically snow white (I seasoned it with white pepper). I topped mine with some toasted pine nuts but you could go with other options like chopped chives, a pinch of paprika, toasted garlic slices, sesame seeds, poppy seeds or maybe some cashews. The soup may look at little bland and boring but I was scraping my bowl clean with this one.
Sometimes, the basics are all you need for something delicious and comforting. I love the sweetness from the onion, the background of chicken stock anchoring the flavor, and the texture and thickness from the cauliflower, which is cooked down and finally pureed into this velvety soup. This is the time of year when I start pulling out my immersion blender and I'm very grateful to have this handy tool to make soups like this one!
This soup simply starts with a diced onion and a medium-size cauliflower (about 2 pounds), cut into about 1/2 inch cubes.
Cook the mixture together with some olive oil over medium-heat for a few minutes until vegetables begin to soften but not brown. Then add about half a cup or so of chicken broth, cover the pot, and let the cauliflower steam for about 20 minutes. Stir the mixture midway.
After that time, add about another 4 1/2 cups of chicken stock to the pot (I'd err on the side of a little less liquid since you can always add a bit more at the end if necessary) and bring the soup to a boil. Then simmer over a low heat for just about 5-10 minutes until the cauliflower is tender (check with a knife or fork).
Important tip from the recipe: don't over-cook the cauliflower or let it sit simmering away. It'll turn...well...stinky, and grey. I know we don't need to test this theory to know it's true; just cook the mixture for another 5-10 minutes and it's sure to be softened enough for the next step, which is to puree it.
I use my immersion blender and puree the soup until smooth. Finally, stir in the tahini. Taste, season with salt, if necessary. I also added some white pepper.
At serving time, ladle the soup into bowls and top with toasted pine nuts (or something else you prefer). You end up with a thoroughly good soup worthy of your Fall table.
Recipe:
Creamy Cauliflower and Tahini Soup
Adapted from Lunch in Paris by Elizabeth Bard
This soup simply starts with a diced onion and a medium-size cauliflower (about 2 pounds), cut into about 1/2 inch cubes.
After that time, add about another 4 1/2 cups of chicken stock to the pot (I'd err on the side of a little less liquid since you can always add a bit more at the end if necessary) and bring the soup to a boil. Then simmer over a low heat for just about 5-10 minutes until the cauliflower is tender (check with a knife or fork).
Recipe:
Creamy Cauliflower and Tahini Soup
Adapted from Lunch in Paris by Elizabeth Bard
- Approximately 6 servings -
2 tablespoons extra-virgin olive oil
1 medium white onion, diced
1 medium cauliflower (approx. 2 lbs.), cut into 1/2 inch cubes
5 1/2 cups chicken broth
1 1/2 to 2 tablespoons tahini (sesame seed paste)
Salt and white pepper, for seasoning
Optional topping: toasted pine nuts
In a large dutch oven or stockpot, heat oil over medium heat. Add onion and cook until softened but not browned, about 5-7 minutes.
Add cauliflower and stir to coat. Add 1/2 cup of the chicken broth, cover pot, and let steam for 20 minutes, stirring midway.
Add remaining chicken broth (depending on size of your cauliflower, you might want to hold back a bit of the broth, which you can always add at the end if you need to thin out the soup) and bring to a boil. Then lower the heat and allow soup to simmer for 5-10 minutes, until cauliflower is tender. Do not overcook the cauliflower, as it will turn grey and smelly.
Remove soup from heat and let cool slightly. Puree with an immersion blender (or carefully, in several batches, using a blender) until smooth. Stir in tahini. Taste, adjust seasoning with salt and white pepper, as necessary. Serve, topped with toasted pine nuts.
