Wednesday, December 5, 2012
When a huge batch of collards came in this week with my CSA I was at a loss for creative recipe options for them. I soon began my search for something other than sautéing or making a minestrone. I finally came across an interesting recipe that not only called for collards, but fresh dill. I looked back through my lovely basket of greens and saw the most beautiful dill smiling back. I figured it was a match made in heaven.
This soup was surprisingly simple to make and could use any variation of greens. I think kale especially would have been delicious in this soup. I tried to do the final blending with an immersion blender but found it would not liquify as much as I'd hoped so I ended up transferring it into a blender and it turned out perfect. Make sure you season well throughout the cooking process so you can get all those delicious flavors into your final batch.
Creamy Cauliflower Soup with Greens
Makes 8 cups
Adapted from Martha Stewart
1 T extra vigin olive oil
4 cloves garlic
1 medium head cauliflower, florets and stems cut into 1 inch pieces
1 medium onion, chopped
4 cups filtered water
1/4 cup dill
5 large kale or collard leaves, tough ends removed and leaves roughly chopped
salt and pepper
1. Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
2. Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 more minutes.
3. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth You can add additional water if it is too thick (about 1/2 cup). Return soup to the pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.