Tuesday, October 27, 2009
There's a bakery here in Seattle close by my work called Macrina's Bakery. They offer a wide selection of all types of breads, sandwiches, rolls, pizza and desserts and pastries.
One of the things I discovered though, for lunch is their soup. Their soups are so, so good. Last week I had a bowl of Cauliflower Swiss Cheese soup that was delicious.
I cobbled together a recipe and made it and it came out surprisingly close to the one I had at Macrina's. Give it a try if you're looking for a hearty, cheesy soup to warm you up.
Coming soon, I hope, is two more soups I tried there. One is Beet and Apple soup and the other is Curried Butternut Squash soup. Both were just delicious.
This recipe is done in a pressure cooker, my newest toy. But you can prepare in a standard pot. Just adjust the cooking time until the cauliflower is very tender so it and the other ingredients will blend well.
1 sweet onion, chopped
2 peeled and sliced carrots
2 sliced celery stalks
1 clove garlic, minced
2 tablespoons olive oil
3 cups chicken broth
1 package frozen cauliflower
1 cup milk
pinch of red pepper
1 teaspoon thyme
2 cups grated Swiss cheese
salt and pepper to taste
In pressure cooker over medium heat, add olive oil and saute onions until they begin to soften and turn translucent. Add garlic and saute for 2 minutes more. Add celery, cauliflower, carrots, chicken broth, thyme, and red pepper.
Turn heat to high, seal pressure cooker, and wait until it comes to 15 p.s.i. (When the steam vents continually) Turn down to medium to low (just so steam gently vents) and time for 12 minutes.
Remove from heat and let cool down slowly. Remove cover and using a hand blender, or a regular blender, blend until all vegetables are liquefied.
Return to stove and turn heat to low, and add one cup of milk and swiss cheese. Cook, stirring until milk is incorporated and cheese is fully melted. Salt and pepper to taste.
Garnish with parsley and enjoy.