There is nothing like cooking soup on a cold and rainy day, it’s comforting and meditating. This recipe combines the earthiness of cauliflower with the fresh taste of watercress with a lovely finish of nuts and cheese. I remember as a child coming home from school on a rainy or snowy day and as I walked in the door the whole house smelled like a restaurant because my mom had put soup on in the slow cooker before the went to work in the morning; it was like coming home to a big hug from mom, even though she was still at work. Good food can really conjure up memories like a great meal you had shared with a loved one or cooking a dish for friends. Soup really is simple to make, so remember before opening a can, you could be a bit more mindful and make some homemade.
Ingredients
3 tablespoons butter
3 leeks, white parts only, sliced, soaked in water and rinsed well
2 garlic cloves, chopped
1 head of cauliflower, cut into florets
1 bunch of watercress, thick stems removed; keep a few sprigs aside for garnish
2 teaspoons kosher salt
Freshly cracked pepper
2- 4 oz. packages of crumbled Gorgonzola cheese, divided
2 cups of vegetable stock
2 cups of water
Toasted pine nuts
Juice of 1 lemon
Directions
Heat butter in 4 quart saucepan over medium heat. Add leeks and sauté, stirring occasionally until translucent, about 5 minutes. Add cauliflower, stock, water, salt, pepper and bring to boil, cover and reduce heat to simmer for about 15 to 20 minutes, stirring occasionally until it is soft, take off heat.
Stir in watercress and 1-4 oz. package of Gorgonzola and blend with an emersion blender until smooth and silky. If you don’t have an emersion blender, use a regular blender and work in batches and return to saucepan, stir in some fresh lemon juice to wake up the flavors.
Serve in bowls and sprinkle each one with a small amount of gorgonzola cheese, Pinenuts and some torn watercress
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