|One down five million to go|
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 SoupServes 42 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