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I make a batch of Cauliflower soup most every week and go from there. My base is always two Cauliflowers, two onions, two stalks of celery and two small shallots. I cook this in the pressure cooker with two cups of water and a little veggie better than bouillon. Puree and you are ready to go to town. I usually divide the puree into thirds which gives me bases to do three different soups. Asparagus is reasonable now so yesterday I pulled one of the "bases" out of the freezer threw it back into the pressure cooker with another two cups of water and some Asparagus ends. (not the really woody parts). Cooked it again and hit it with the hand blender till smooth. I topped it with Parm, steamed asparagus tips, a little sprinkle of parm, a sprinkle of walnuts and a hit of walnut oil.
I've used the "base" to do celery soup, tomato soup, and of course broccoli soup. I try to stay away from too much milk and cheese but this provides a creamy texture that you really don't miss it. If I'm having company I may add a can of fat free milk instead of water to the mix just for extra richness.
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