Okay, I know this is cheating going back in time to our last cookbook, but I had dog-eared several soup recipes from our previous pick, the New Moosewood Cookbook, and this recipe is one of them. Now that we have some gorgeous cauliflower in our garden, I decided the time was right to give this one a try. Plus, I felt like Molly and I had a bad divorce, so I wanted to try to make amends.
Well, we're on good terms again. This is a fabulous soup. I used John's "cheese cauliflower" which is new in our garden this year. It's golden yellow (but it doesn't taste like cheese, in case you were wondering). I wish I had taken a photo of the cauliflower before I made it into soup; it was that beautiful. I thought the recipe's proportions of everything were right on. Delicious! I'll make this again and again.
p.s. Instead of a blender or food processor, I used an immersion blender and blended it in the Dutch oven that I used to start the soup, then steamed the remaining florets in the microwave, so there was very little clean-up.
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