FROM SHELLY WESTERHAUSEN WORCEL, EVERY SEASON IS SOUP SEASON! (edibleREADS book)
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ½ tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 head cauliflower, approximately
- 2 pounds, cored and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 4 cups Homemade Roasted Vegetable Broth or low-sodium store-bought vegetable broth
- 5¼ ounces Gruyere cheese, shredded
- 1 teaspoon fresh-squeezed lemon juice
- 4 teaspoons Pickled Mustard Seeds
- 2 ounces Candied Bacon, crumbled
Preparation
METHOD
In a large stockpot or Dutch oven over medium-low heat, warm the oil. Add the onion and sauté until soft and translucent, 5 to 7 minutes. Add the garlic, thyme, 1 teaspoon of salt, the pepper, and sauté until fragrant, 30 seconds.
Add the cauliflower, potatoes, vegetable broth and 2 cups of water. Bring to a boil over high heat. Lower the heat to medium-low and simmer until the potatoes and cauliflower are tender and easily pierced with a fork, 12 to 15 minutes.
Remove from the heat and use an immersion blender to blend until smooth or (carefully!) purée in a blender in batches. Return the soup to the pot and stir in the Gruyere. Cook over medium-low heat, stirring, until the cheese is completely melted, about 3 minutes.
Remove from the heat. Stir in the lemon juice and remaining ½ teaspoon of salt. Taste and add salt, pepper and lemon juice as needed. Divide between 4 bowls and sprinkle 1 teaspoon of pickled mustard seeds, if desired into each bowl. Serve right away.
Store leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 2 months.
About this recipe
NOTE
Readers can find recipes for the Homemade Roasted Vegetable Stock, Pickled Mustard Seeds and Candied Bacon inside the Every Season is Soup Season! book.
