Celebrating fall.

Although the forecast for San Francisco this weekend calls for sunny 75 degree days, my heart is
currently on the east coast where my family huddles together in the crisp autumn days. Inspired by the desire to wrap a scarf around my neck, I made this simple AND delicious soup today for a client.

Roasted Cauliflower Soup with Homemade Croutons and Truffle Oil

2 medium sized cauliflower, cored and chopped
Extra virgin olive oil
Salt and Pepper
1 tbs of coriander seeds
1 large yellow onion, diced
3 cups of chicken stock
1/2 cup of half and half (completely optional)
Truffle oil (again, optional but who in their right mind would leave it out??)

2 cups of good bread
Extra virgin olive oil
Mixed fresh herbs – rosemary, thyme, whatever works for you
Salt and Pepper

Toss the cauliflower with EVOO and S/P. Roast at 350 degrees for 10-12 minutes and set aside to cool. Stir a few times.

Toast the coriander seeds in a fry pan over medium heat for about 30 seconds. They will start to smell really fragrant. Grind up in a spice grinder or put on a cutting board and bang on them with a fry pan. Take out any built up aggression.

In a soup pot, saute onion in EVOO. Add ground coriander and cook on medium high heat until onions are nice and caramelized. Add cauliflower, chicken stock (sub veggie stock if desired) and bring to a boil. Add a little more stock if the vegetables are more or less covered. Simmer for 10 mins and let cool.

Puree in a blender and strain through a fine mesh sieve. Add half and half or cream if you want to make this over the top, but it really doesn’t need it.

Cut up the bread into large chunks, toss with EVOO, herbs and S/P. Toast in oven for 5-7 mins until they are crunchy.

Ladly soup into bowl, drizzle Truffle Oil on top and throw a few croutons on for good measure.

Serve to loved ones who warm your heart.

xo,
k2

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