Despite the season, I was in the mood for soup the other day. At this time of year we have huge heads of cauliflower at great low prices in the markets and we are always looking for different ways to use them.
This soup is simple, quick and satisfying - not to mention fairly good for you! The addition of chorizo gives a delicious treasure at the bottom of the bowl, a rich and savoury bite to complement the creamy soup.
Cream of Cauliflower Soup with Chorizo
adapted from Gourmet Magazine's 5 Ingredients
1 2.5 lb head cauliflower, cut into florets
5 cups vegetable stock
1 teaspoon cumin seeds
6 inch piece Spanish chorizo, diced
1/2 cup heavy cream
Bring cauliflower and stock to a boil in a 4-quart heavy saucepan. Reduce to simmer and season to taste with salt and pepper. Simmer covered until tender, about 15 minutes.
While cauliflower is cooking, toast cumin seeds in a small dry heavy skillet over moderate heat until fragrant, about 2 minutes. Finely grind cumin seeds in an electric coffee/spice grinder of with a mortar and pestle. Cook chorizo in a 10 inch heavy skillet over moderate heat, stirring, until crisped around the edges. Transfer with a slotted spoon to paper towels to drain.
Puree cauliflower with cooking liquid and cumin with immersion blender until smooth. Stir in cream, adjust seasoning to taste and serve with chorizo. (Seen here in the accompanying bowl - but we threw a few pieces in each bowl of soup)
I served the soup with Onion-Rye Biscuits, cut scone-style, from King Arthur Flour's Whole Grain Baking.
Delicous soup dinner for Souper Sundays!