This soup makes me think of segues.
We’ll get to why in a minute, because once I started thinking of the soup, I started thinking of segues, and that took me here:
Whenever I say “This morning”, what actually comes out of my mouth is, “Thi-smorning”, all mushed together.
It’s actually what is going on in my brain too, because way too many times I’ve actually set out to write the word, “smorning”.
I know. Shame.
So anyway, the “s” is the segue between “t-h-i” and “morning”, right?
“Smorning” is much like the word “nother”.
Except that I don’t think anyone else thinks that “smorning” is a word.
It’s just me.
A whole nother segue though, would be another bad habit of mine, and friends, I’m sorry. I realize I do this in the actual moment of doing it, and I’m thinking “I’m sorry” as my mouth is moving and the words are coming out, but apparently I
Just. Can’t. Stop myself.
Me: “So, Friend, you were just telling me about your son, who is really trying hard in math class, and well, that reminded me of MY son who is trying hard in math class, and that made me think of the dinner I was making last night while he was working on his homework, and then dinner made me think of cauliflower and this soup – and we had toast with the soup, and toast makes me think of England – which is in Europe, which makes me think of Italy, and then of course the new Pope, and he’s Argentinian, and one of my first friends I ever made when I moved here was from Argentina, and she has since moved to Toronto – which is so close to Niagra Falls – and my cousin - that’s where I’m going with this – my cousin just visited Niagra Falls, and it looks freakin’ amazing.”
All that to lead up to how my mind got to Niagra Falls.
I know. You don’t really care how I got there, it’s just that I think you must think I’m not paying attention to what you’re telling me if my mind wandered all the way to Niagra. That’s why I tell you every. Last. Thought Node.
Yup. Nodes are real, dudes.
And speaking of how nodes are real, so are these other quicker and more efficient segues:
The classic, yet potentially rude depending on the delivery tone: “So anyway. . . .”
The (usually) totally unrelated, but executed with such enthusiasm the receiver believes the topics actually do relate or that you agree precisely with what they just said, “Yeah! So, . . . .”
And the classic of all classics: “Speaking of. . . “
Actually, speaking of classics, I really enjoy a classic grilled cheese sandwich. But you know what’s even better? Swiss cheese on toasted rye on top of this soup.
Aaaaaaaand, we’re back on the topic of soup.
Wasn’t that nice?
So is this soup. . . . The segue soup.
Roasted Cauliflower and Asparagus Soup.
The segue (are you ready for this?) is that we’re using roasted winter-ish vegetables – cauliflower, onions, and a couple potatoes for the deceptively creamy base (no cream!), and pairing it with the roasted Asparagus – a decidedly spring vegetable.
We’re seasonal cooking between two seasons.
We’re building a food bridge between winter and spring.
This is the perfect soup to enjoy the last drizzly cold nights of winter, but spark excitement for the bright and fresh spring that’s coming.
Cauliflower, thanks for reminiscing with us.
Asparagus, thanks for smacking us out of late-winter blues and reminding us cheerful weather is coming.
And you know, folks. You know when I say “us” in the two last sentences, I’m really meaning you – the you’s who are in those wintry climates, because me, well – I’m in Florida, and winter in Florida, is just plain gorgeous. . . .
Gorgeous like this soup.
Aaand, we made it back to soup.
Roasted Cauliflower and Asparagus Soup
This soup is light and healthy, yet its creaminess and deep roasted flavor make it feel substantial. It's got a wonderfully creamy texture that originates from the pureed Yukon Gold potatoes, not from fat-heavy cream - and served with a crunchy and chewy slice of warm, toasted artisan bread (or with grilled rye and Swiss cheese sandwich fingers like we did), it feels hearty, too.
And, I know what you are thinking - you are tempted to skip the olive oil. I strongly advise against it. If you've got decent Extra Virgin Olive Oil, it will impart a lovely aromatic and nutty flavor to the soup - not to mention a truly pleasant mouth-feel. This soup is so light anyway - don't fret that little bit of healthy fat from the oil!
- 64 ounces low sodium vegetable broth
- 1 medium head of cauliflower, core removed, casually chopped into chunks about 1 1'2" (by "casual", I just mean don't sweat it.)
- 18-24 spears of asparagus, rinsed, ends snapped
- 2 medium yellow onions, peeled and cut in half, then eah half sliced into 1/4" slices
- 3 medium-small Yukon Gold potatoes, peeled and also cut in half, then each half sliced into 1/4" slices
- 4 garlic cloves, peeled and roughly chopped (large chunks)
- 2 tablespoons extra virgin olive oil, plus 2 teaspoons for asparagus, plus more for drizzling
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon coarse salt (plus more for asparagus)
- 1 teaspoon fresh ground pepper (more or less depending on your personal taste)
- 1 clove garlic, minced or pressed, (for asparagus)
- Dash of cayenne pepper
Preheat oven to 375 degrees F.
Layer a baking sheet with a silpat mat or parchment paper.
In a zip-top bag or large bowl, toss cauliflower, onions, potatoes, chopped garlic, and thyme with the 2 tablespoons of olive oil and some salt and pepper.
Spread the coated veggies on the cookie sheet, and roast for about 35 - 40 minutes - until the veggies are soft and have browned a little bit and some of the onions are deeply browned and crispy.
Remove veggies from the oven. Keep the oven at 375 for the asparagus. Reserve about a cup and a half of the veggies, selecting some of the crunchiest onions and prettier cauliflower bits. Set aside for serving.
Working in two or three batches (depending on the size of your blender), puree veggies with enough broth to allow for easy and smooth blending (about a cup or cup and a half per batch). Puree till very smooth.
Once all the veggies (except for the reserved ones!) have been pureed, add them back to the soup pot with the remaining broth.
Whisk together till even.
Add in the dash of cayenne, salt, and pepper. Taste and adjust to your personal liking. Set soup on med-low or low - just enough to re-heat it for serving, and keep it there while you roast the asparagus.
To roast the asparagus, lay it out on the same prepared sheet that you used for the other veggies. Drizzle with about 2 teaspoons olive oil, and sprinkle with minced garlic, salt and pepper. Loosely toss. Spread in a single, even layer. Roast in the oven for about 15 minutes. Remove from oven.
To serve, dish soup into bowls, top with bits of roasted veggies and crisped onions, asparagus spears, and then drizzle each bowl of soup with about 2 teaspoons extra virgin olive oil and a dash of fresh ground pepper if desired.
Sara | Home is Where The Cookies are
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