Friday, September 30, 2011


I made this soup this evening and took to the outdoors to take a photo.
It would appear that the day was cloudy and overcast ... but not so.

I went around to the opposite side and into the warm bright sunshine.
Not good for a shadows but great for the spirit and appetite.
September 29 and 83° in Alberta  .. how does that sound to
my family and friends in cool IN and NY?

Back to making soup that is great for the upcoming cooler weather
of autumn.  In my opinion great soups always start with onions.

Naturally the main ingredient for this recipe is cauliflower but
the carrots and celery enhance the flavor and give it some color.

Add a rich white sauce and you have 'comfort food'.

Blending into the shadows of a round straw bale.


1/4 cup butter or margarine
1/3 cup chopped onion
1 cup chopped carrots
1/2 cup diced celery
4 cups coarsely chopped cauliflower
2 tsp. parsley flakes

In a stock pot or Dutch oven, melt butter over low heat.
Add onion and cook for a few minutes until onion turns brown.
Add carrots and celery; stir and cook for another 2 minutes.
Stir in cauliflower and parsley; cover and cook for 15 minutes,
stirring occasionally. 

2 ½ cups chicken broth
bay leaf

Add chicken broth and bay leaf.  Bring to a boil; reduce heat
and allow to simmer until vegetables are tender, about 10 minutes.

1/4 cup butter or margarine
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup half and half

In a saucepan, melt butter over low heat.  Blend in flour, salt and pepper.
Whisk in milk;  heat to boiling, stirring constantly.
(Or blend the flour and milk in a shaker before stirring into
the butter  ..  my preferred method)
Add mixture to the simmering soup.
Yield: 4 to 5 servings

1 comment:

  1. The 83 tempt doesn't seem fair....could you maybe find a recipe for Slurpees?? BTW the soup looks yummy for a cold fall/winter night.