A CAULIFLOWER SOUP FOR FALL

I love the variety of cauliflower available in local markets this time of year. Purple, green, orange and plain old white. They're all so pretty. And they're rather interchangeable when it comes to flavor. Choose your favorite color and make a pot of this soup for dinner.



The recipe is adapted from Nigel Slater's version in his fantastic book, Tender, Volume 1, an inspiring and beautiful read for gardener and cook alike.

CAULIFLOWER CHEESE SOUP

2 tbsp butter
1 onion, finely chopped
2 cloves garlic, crushed
1 medium-sized cauliflower, broken into florets
2 bay leaves
1/2 cup crème fraîche or heavy cream (I like Snowville)
1 tbsp whole grain mustard
1 cup cheese (I used locally made aged gouda from Mayfield Road Creamery. A sharp cheddar or gruyere would also work well.)

2 slices dark rye bread
additional cheese, grated

Melt the butter in a large, soup pot. Add the onion and garlic and sauté until soft. Boil the cauliflower in enough water to cover until tender (about 8 minutes). Add the bay leaves to the onion, then add the cauliflower and its cooking water. Bring to a boil and add sea salt and black pepper. Cover and simmer until the vegetables are very soft (about 15 minutes).  Remove the pan from the heat and discard the bay leaves. Purée with an immersion blender right in the pot (or allow to cool slightly, and purée in batches using a blender). Pour soup back into the pot and stir in the crème fraîche, mustard, and grated cheese. Bring the soup slowly back to a simmer.

To finish, toast the bread on both sides, cover with the grated cheese and let it melt under the broiler. Cut in to triangles and float on top of the soup.