Martha Stewart had an entire show devoted to making soups earlier this week. She included her recipe for Cauliflower soup which caught my eye because it seemed fairly easy to make and low in fat and calories. I tried it out last night and it was delicious! There is no cream in the soup but it tastes really rich and satisfying. I also added some brown rice and roasted chicken breast to turn it into a substantial meal.
And speaking of brown rice, there's a commercial for microwaveable brown rice playing on TV right now. It features a group of office coworkers enjoying lunch together and talking about how long it takes to cook brown rice - at least 45 minutes! Brown rice does take a long time to cook but I use a rice cooker and make 2 cups at a time. It's fairly sturdy so it lasts several days in my refrigerator and I can portion out what I need a little at a time.
But back to the soup. Here is the recipe for it. I reduced the oil to 2 tablespoons and skipped the croutons and fried parsley garnish. I also used regular onions instead of shallots because I didn't have any on hand. I also didn't bother with the straining part and the texture came out fine.
At Everest, Chef Joho worked with cauliflower quite often so I'm used to pairing it with wine. Cauliflower features a sweet earthy component that I find melds beautifully with the tropical fruit and earth notes of Alsace Pinot Gris, but nothing too over the top sweet.
Something along the lines of Trimbach Reserve Pinot Gris ($24) would do.
A riper Oregon Pinot Gris such as A to Z would also be nice ($14)
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