Spring is here and so are the early spring fresh garden vegetables. Dinner tonight is soup and salad!
The cauliflower soup is so easy to make.
Start with 1 1/2 quarts of water and 1 teaspoon of salt
5 carrots chopped
1 onion chopped
1 potato chopped
3 cloves garlic sliced
Simmer for 10 minutes.
1 head of cauliflower chopped
Simmer for 10-15 minutes longer.
Let soup start sit for 5 minutes.
Get out the blender and pour everything into the blender and puree for 1 minute. If there is too much to pour in at once, pour the first batch into a separate bowl and repeat with the blender the other half of tender cooked vegetables.
Add everything back to the soup pot. It will look so smooth and creamy. Now you can add either 1 1/2 cups of milk or 1 1/2 cups of chicken stock. You can also grate some cheese in if you like that. Adjust the seasoning with salt and pepper and maybe a few chives.
Serve with a fresh salad and some leftover Irish Soda Bread, and there is a complete meal!
~ Happy first day of spring ~