A Few of My Favorite Things...

Well, it must be winter. I'm on a new soup kick after having a water cooler discussion with a coworker about how easy it is to freeze homemade soups and how you can avoid getting all the store-bought preservatives in your dinner this way! Here's the garlic soup that you can see me assembling in the entry below. And Erin, it's totally vegan! Check it out!

CREAMY ROASTED GARLIC SOUP WITH SAUTEED CAULIFLOWER AND FRESH HERBS

3 tbsp extra virgin olive oil
1/2 cup chopped onion
1 leek (white and light green parts only), chopped and well rinsed
2 large boiling potatoes, peeled and chopped
1 tbsp fresh thyme, chopped
1/2 cup dry white wine
Homemade or low-salt vegetable broth (vegan)
4 heads garlic, roasted (that's heads, not cloves)
Freshly ground black pepper
1/2 tsp kosher salt, more to taste
1/2 cup fresh chopped fresh sorrel leaves or chives, or a combination
2 tbsp olive oil
1 small head cauliflower (2 lb), cut into small florets (about 1/2 in. at the widest point)

1. Make the soup: In a soup pot over low heat, saute the onion and leek in 1 tbsp of olive oil until very soft but not brown, about 10 mins. Add the potatoes and thyme and cook another 1 minute. Turn the heat to medium high, add the wine, and let it reduce to just a few teaspoons, about 4 minutes. Add the broth; bring to a boil. Reduce the heat and simmer for 10 mins. Add the garlic pulp and simmer until the potatoes are very soft, another 15 to 20 minutes.

2. Strain the soup, saving both the liquid and solids. In a blender or food processor, puree the solids in batches, using some liquid to help it blend, and pour the pureed solids back in teh pot. When all the solids are pureed, add as much of the remaining liquid as necessary to get a consistency like heavy cream. Season to taste with salt and pepper.

3. Saute the cauliflower: Heat 2 tbsp oil in a large saute pan over medium heat. Add the cauliflower florets and saute. Once they begin to soften, after about 5 minutes, season with salt and pepper. Continue to saute until the cauliflower is deep golden brown and tender but still firm, another 7-10 minutes.

4. To serve: Reheat the soup. Ladle it into individual bowls, add the cauliflower, and garnish with the sorrel or chives.