Adapted from Smitten Kitchen
I also scored some amazing chestnuts this week, so the pictured soup is topped with a roasted chestnut purée -- roast chestnuts or buy a jar, add water, blend -- but, sadly, the soup really overpowered the purée. Stay tuned, there may be a chestnut recipe in the works for next week.
2 tbsp olive oil1. Heat the olive oil in a stock pot, then add onion. Cook until just soft but not brown.
1 small onion, diced
1 head cauliflower, leaves and big stems removed, coarsely chopped
1 quart (4 cups) stock, chicken or even mushroom, if you are ambitious and vegetarian
Salt and pepper to taste
1/2 cup grated fresh parmesan (none of that granulated plastic container shit)
2. Add the cauliflower and stock, bring to a boil, then reduce the heat to simmer. Cover and cook for about 20 minutes. When you open the lid, the cauliflower should be falling apart.
3. Remove from the heat. If you have an immersion blender, use it here. If not, cool the soup for a little bit before transferring it in batches to a blender or food processor.
4. Return to the heat. Add cheese while stirring. Salt and pepper to your liking.
Alissa Nelson is a graduate student and compulsive buyer of cookbooks. She enjoys scouring seed catalogs and thrift stores alike. Every Wednesday she seeks the bounty of local farmers' markets -- and then cooks it.