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Mar 10th, 2006

Dinner was served last night in our house. Can I get a Hell Yeah! (Or you may choose to insert the oh-so-five-minutes-ago-exclamation-of-excitement of your choice).

I have one of Donna Hay's books out of the library right now, and they're great for simple dishes that still have complexity of taste. For dinner last night I chose this Creamy Chicken and Cauliflower Soup. Of course the boys wouldn't touch it so I served it with quesadillas and salad.

I really like the soup, but I'm meh about the chicken. It just doesn't fit in or add much to the soup - except protein I guess. I might try it again with a really good quality organic/free range/etc. chicken breast - I was using a bag of frozen fillets that just taste crappy. (Not gone off crappy, just low quality crappy). But I think I'm more interested in trying this again but substituting shrimp, or bacon/pancetta, or both! A little bacon never hurt anything, right?

The texture of the soup is very chowdery, and sauteing the onions beforehand gives it a depth of flavor that is very nice. Plus tarragon is such a sophisticated herb - it makes me happy. And I think it would go very well with shrimp.

Happy weekend all you invisible readers out there (waving to my mom who is actually reading and thus not invisible although I can't see her right now as she lives in another state).


Creamy Chicken & Cauliflower Soup
Serves 4

2 tbsp vegetable oil
2 chicken breast fillets, chopped
1 onion, finely chopped
1 1/2 lb cauliflower, chopped
4 cups chicken stock
1 cup milk
3 tsp chopped tarragon
sea salt and cracked black pepper


Place a saucepan over high heat. Add half the oil and the chicken and cook, stirring, for 4 minutes or until the chicken is well browned. Remove from the pan and set aside.

Add the remaining oil and the onion and cook for 3 minutes or until soft. Add the cauliflower, stock and milk, cover and cook for 10-12 minutes or until the cauliflower is tender.

Place the mixture in a food processor or blender and blend until smooth. Return to the saucepan and add the tarragon, salt, pepper and cooked chicken and cook for 4 minutes or until heated through

-Donna Hay, The Instant Cook
Print Recipe

Comments

Can't have you feeling lonely, Kymmie.
Of all the people to quote Stone Cold Steve Austin...

-posted by scott on Mar 10th, 2006
Cauliflower soup is one of my favorite things. Here is a recipe I haven't tried yet, but I think it sounds good. I got it out of the food section of the Oregonian.

2 pounds of cauliflower (cut in florets to yield 12 cups)
1/4 cup unsalted butter
3 cups chopped leeks (white and light green parts)
8 cups chicken broth
1/8 tsp. cayenne
1 cup grated parmesan cheese, divided
1/2 cup creme fraiche
salt, preferably kosher
1/4 pound thinly sliced prosciutto
1 tablespoon olive oil
1/2 cup chopped Italian parsley

Sautee leeks in the butter. Add florets, broth, and cayenne. Simmer covered about 20 minutes.

Puree and then wisk in half the cheese and all the creme fraiche. Season with salt, if needed.

Julienne the prosciutto about 3 to 4 inches long and 1/4 inch wide and saute in olive oil, stirring constantly until crisp and brown, 4 to 5 minutes. Remove and drain on paper towels.

Garnish the soup with the prosciutto and parsley. Sprinkle with remaining cheese.

-posted by Mom on Mar 11th, 2006
Yummm.... that does sound good. Looking at the differences between the two recipes, I think the Donna Hay one is thicker - the ratio of cauliflower to liquid is higher. It really does taste like it has been thickened with potato - very strange. I'll have to try the Oregonian version, definitely richer!

Thanks for letting me know you're here Scott. You know I've got nothing but love for Stone Cold.

-posted by Kymm on Mar 13th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com