HI! It's been a little quiet around here, eh? Good gracious, January is tough. Here's what's been happening: it's cold and dark and that is always hard. On top of that, my grandma and Dan's grandma both passed away in the last month, so we've had a lot of family gatherings and sadness and that's been hard. And, I don't know if you heard, we did get a new president on Friday and it was Donald Trump, so there's that. I went to the Women's March in St. Paul yesterday and it was actually one of the most wonderful experiences I've ever had, but this post isn't going to be about that, it's going to be about soup. This soup is the food equivalent of a hug, which is exactly what I've been needing. And there's vegetables but mostly it's got a silky, carb-y, salty-fatty feel to it and that is just what I've been wanting, but also cruciferous vegetables because we need to stay healthy around here. Let's discuss.
Cauliflower (I used two 10oz bags of florets, which I think was about the same as 1 head)
Potatoes (I used 20-25 red and gold baby potatoes and they were perfect)
One yellow onion, medium/large
Bacon fat or butter
Water or chicken/vegetable broth
Truffle oil for garnishing
1. Plop a spoonful of bacon fat or butter into a soup pot (I should apologize upfront, if you can't tell from the ingredients list I did not measure ANYTHING for this recipe, but I did take a lot of pictures so just stay with me. Probably 1-2 tbs of fat.) Turn your burner on to medium heat to melt the fat.
2. Chop your onion and add it to the pot, with two good pinches of truffle salt, then turn the heat down to medium-low so these caramelize slowly. A quick word about the salt--I started this recipe thinking it would be measured in pinches and found that I added a lot more at the end, probably around 1 tsp total. I would start with a few pinches to help your onions cook and add to taste when the soup is finished. I buy this salt on Amazon.
3. Rinse your potatoes and pop them in the microwave, covered, for 8 minutes to cook most of the way. If you prick them with forks they probably wont explode at all but I didn't and it was fine.
4. When your potatoes are done in the microwave, smash them like this:
and then add the smashed potatoes to the pot once your onions look like this:
5. Add 2-3 glugs of olive oil to your potato/onion mixture (for those of you who like to measure, I'm sorry you accidentally ended up on my blog...let's say 3 tbs). Give it all a good stir and let it fry for 3-5 more minutes.
6. Add your cauliflower florets to the mix, stir, and add 1 cup of water or stock to the pot. I would have used chicken broth but I didn't have any, and water was fine. Cover, and cook until the cauliflower is super tender (mine took about 12 minutes). Then mash everything up a bit, like this (don't judge the appearance at this point, the magic is about to happen).
7. Add another cup of water/broth and start blending the soup together with an immersion blender, adding more liquid as needed (I added 2 more cups at this stage, for a total of 3 cups counting the amount we added when the cauliflower went in). If you don't have an immersion blender you can do this in a regular blender, but make sure to take the middle part of the top off so it doesn't explode.
8. Blend until smooth. Mine still had some texture because I left the potato skins in, but just a little bit. When the texture is right, taste and add truffle salt as needed to get to the desired level of saltiness (I wanted it really salty and delicious and I think I ended up around 9 pinches total).
Spoon into bowls and garnish with truffle oil, if desired. This is also great with a little cheddar cheese if you're into that sort of thing, and it reheats beautifully. Enjoy!