Creamy Cauliflower and Chorizo Soup

I adore soups.  I bow down to these one pot meals that practically beg for garlic bread.  How can you resist?  This recipe piqued my interest because it calls for Cauliflower.  I’m not sure I’ve ever had a soup that included this veggie as the headliner.  It is a dish I highly, highly recommend; you won’t be disappointed!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

10 ounces Chorizo* or Andouille Sausage

1 Medium Onion, sliced (about 1 cup)

1 Medium Head of Cauliflower (about 2 pounds)

1 Small Yukon Gold Potato (about 4 ounces)

4 Cups Chicken Broth or Stock

1 Bunch Mustard Greens, Kale, Spinach, or a mixture of the 3 – tough skins discarded, rinsed, dried, and thinly sliced**

3 Tablespoons fresh Lemon Juice***

Kosher Salt and fresh Ground Pepper

Paprika, preferably smoked, for garnish

My deviations:

• *I used 15 Ounces Chorizo, mainly because that’s the package size I could find
• ** I chose to use Spinach
• *** I substituted the Lemon Juice with 1 Cup of Heavy Cream….yummmm

 I got quite a kick out of the company name!

Preparation:

            Heat the Olive Oil in a large skillet over high heat.  Reduce the heat to medium and add the Chorizo, stirring occasionally until lightly browned, about 5 minutes.  Transfer the Chorizo with a slotted spoon to a plate and set aside.

            Next add the Onion to the skillet and cook, stirring occasionally until softened, another 5 minutes.

            In the meanwhile, cut 2 Cups of small Cauliflower florets and chop the rest of the Cauliflower head.  Peel and thinly slice the Yukon Potato.  Once the Onion has softened, add the Chicken Broth/Stock, the chopped Cauliflower and the Potato to the skillet; bringing the mixture to a boil over high heat.  Reduce the heat to low and simmer for another 5 minutes or until both the Cauliflower and Potato are very tender.  Transfer the mixture to a blender in 3 or 4 small batches and puree until very smooth. * Don’t forget that hot liquids expand very, very readily, so do NOT overfill your blender!!

            Measure the pureed batches back into the skillet and add water, if necessary to make 7 Cups.  Stir in the reserved Cauliflower florets and simmer for 4 minutes until almost tender.  If you chose Mustard Greens or Kale, add to the soup with the florets.  When the florets are just tender, stir back in the Chorizo and Lemon juice and add Salt and/or Pepper to taste.  If using Spinach, add it to the skillet when you add the Chorizo and Lemon Juice.  Ladle the soup into bowls and sprinkle with Paprika as garnish.

I cannot say enough about this soup.  It’s warm, hearty, has a little kick and is very filling.  Add to that it heats and even freezes well.  Talk about getting your meat, potatoes, and veggies all in one bowl.  This truly is a balanced meal in the making.  One that I hope you and your family will enjoy again and again!!