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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A soup for friends, a soup for you, a soup for good times and troubled times.
If love tastes of chocolate and bourbon, friendship comes forth in soup.
When life unravels unexpectedly around you, you may find yourself surrounded by friends who offer themselves each in their own way. Some come loudly, with children and sweets in hand, offering a glimpse of the life force. Others share themselves quietly, with thoughtful missives written deep in the night. Some just bring booze.
For those who come, or for those who need, I recommend a hearty dose of hot soup, preferably Post-Piglet Cauliflower Soup. Soup sometimes takes forever; this soup does not. If you want to get your florets pre-cut you won’t get any scorn from me, but I will say that homemade stock goes a long way. Double this, please; in that instance you can use a cup of water if you’d like for one cup of stock.
I puréed this with a nice dose of cream and an immersion blender. It needed some salt, so I added it to taste. There was a chunk of carrot here and there. I didn’t mind. I like my soups imperfect, just as my friends accept me.
1 carrot, chopped
1 celery stalk, chopped
1/2 small onion, chopped
1 tablespoon butter
1/4 teaspoon salt
1 head cauliflower, cut into florets
2 cups chicken broth
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 cup cream
2 tablespoons slivered almonds, toasted
Photo by James Ransom
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