I’ve been trying to find a bit of balance lately. I’m talking about the fact that it is winter here. Well, more like a Kentucky October, but they call it winter. Despite the fact that temperatures aren’t plummeting into the 30s, I’m still having overwhelming cravings for cold weather foods. At the same time for many of you, it is summer and a darn hot one from all info I’m getting.
So as you can imagine, staying in-season with cooking and food posts is a bit impossible. Or is it?
This week I’ve been trying to think about my favorite recipes (or ideas for new ones) that may comfort me, but use all that wonderful produce that many people are harvesting from the garden. So yesterday this Golden Potato-Cauliflower Soup
came to mind. I’ve been making it often ever since I found it in Health Magazine in 2004.
The good news is that it uses garden favorites, but is suitable for winter-warming. I’ve changed it a bit over the years and yesterday I decided to use it with some mandioquinha
I picked up at the market last weekend.
You remember it
, right? That golden, sweet root vegetable native to South America also called the Peruvian parsnip, batata baroa or arracacha. I’ve decided I need to overdose on it for the next three months while I’m still here, by the way.
The substitution worked wonderfully. It was the potato version taken up a notch, smooth and creamy, comforting yet still light. While I know most of you don’t have access to it, I started thinking about all the other root veggies that might work well in this recipe. Turnips, red potatoes, parsnips? I don’t know. It may be worth a try.
1 Tbsp olive oil
2 cloves garlic, minced
½ cup onion, diced
1/3 cup celery, diced
2 cups mandioquinha, chopped (or your root veggie substitute)
1 medium cauliflower with broken into small pieces
Salt and pepper to taste
3 cups chicken stock
½ to 1 cup milk
Chives and grated parmesan for garnish
Heat olive oil in a soup pot and saute garlic, onion and celery for 2 to 3 minutes. Add madioquinha and cook for about 3 more minutes. Add in cauliflower and cook and additional 7 minutes. Veggies should be starting to brown a bit at this point, or at least getting tender. Salt and pepper to taste now or you can wait until the soup is combined.
Add three cups of chicken stock. This should almost cover the veggies, but not completely. Bring to a boil, reduce heat, cover and simmer for about fifteen minutes or until the vegetables are very tender.
Turn off the heat and use an immersion blender (or transfer to a standard blender) and blend all ingredients well, leaving no lumps. Turn the heat back on and stir in ½ to one cup of milk depending on desired consistency and heat through.
Transfer to bowls and garnish with chives and cheese. Take pictures. Oh, wait. You don’t have to do that one. Silly me.
Serves about 4.