Welcome back to my weekly Kosher on a Budget recipe exchange, which took a little hiatus for the past three weeks due to Sukkot and Simchat Torah. Each week, I share a favorite, frugal recipe of mine and ask that you do the same. From appetizers to main courses to desserts, I love learning about what works for you — and incorporating that into my menu planning as well.
This week, we’re talking winter soup recipes! You know, at the beginning of the week, when I planned out my recipe exchange calendar for the month, I thought winter soups sounded so appealing. Of course, that’s when it was getting down into the 30s at night, and barely pushing 60 during the day. Today, it was 85 and apparently will be all weekend. So, I’m not quite as in the mood for hot and hearty soup as I was a few days ago, but I’m still excited to share with you our favorite dairy winter soup recipe: Creamy Cauliflower Soup.
I’ll be making it later today, to serve with a vegetarian taco salad (made with soy crumbles). It’s a simple yet satisfying meal, and one of our favorites for family-only Shabbat dinners. Hope you enjoy it as much as we do.
Creamy Cauliflower Soup, slightly adapted from this recipe at AllRecipes.com
- 1/2 stick unsalted butter (I know, it’s a lot, but I’ve cut back slightly from the original recipe and don’t recommend cutting back more because the butter is so nice in it)
- 1 leek, roughly chopped
- 1 onion, roughly chopped
- 1 carrot, chopped
- 1 tablespoon chopped fresh sage, thyme or tarragon – or any combination thereof. If you don’t have fresh, substitute 1 tsp dry crumbled.
- 1/4 cup all-purpose flour
- 1 cup dry white cooking wine (or leftover Shabbat wine)
- 6 cups parve chicken stock (I use the Osem, brought over from Israel, because the kind I can buy in KC has MSG in it)
- 1 head cauliflower, broken into small florets, or 2-3 cups of frozen cauliflower
- 1 cup milk
- 1 cup heavy whipping cream or 1/2 and 1/2
Lightly steam the cauliflower. Melt the butter in a pot over medium high heat, add leek, onion and carrot and saute until fragrant and translucent, about 10 minutes. Stir in herbs/spices and saute for another minute.
Add in flour and stir constantly for one minute. Reduce heat, and slowly whisk in wine and pareve chicken stock. Add cauliflower and simmer soup for half an hour, uncovered.
Puree using a hand immersion blender. Stir in milk and cream and gently heat so as not to boil the milk.
Serves 6-8. I serve it with soup croutons for a satisfying crunch to compliment the creamy soup.
Notes on cost: The original recipe calls for adding an optional 2 cups of Swiss cheese, but we have found that the soup is perfectly creamy without the cheese, so we leave it out. Kosher Swiss cheese is insanely expensive by us, and I just don’t think it adds enough to the soup to justify the expense. If I have a little sharp cheddar at home, I will serve the soup with a tablespoon or two of that on top. As for produce, yes, it can be costly, but not if you buy in season, on sale! I got a huge head of cauliflower this week for $1.50. My leeks were full-priced (and expensive), but even still, this whole pot of soup should run me around $5.50 – $6 and will serve us for two meals.
Now it’s your turn to share! What is your favorite winter soup recipe? If you want me to add a Linky please let me know. Otherwise, post away in the comments section. I can’t wait to read what you’ve got. (I’m looking for a new black bean soup recipe. Anyone?)