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Fresh Picks: Cream of Cauliflower Soup with Potato Pancakes

Tue, Oct 7, 2014

The Fresh Picks mission is to make great healthy foods available to everyone by supporting our local farms. They make healthy food deliveries to homes and businesses year-round, and they offer the community fun, easy and delicious recipes!

Fresh Picks: Cream of Cauliflower Soup with Potato PancakesIngredients

Onions – 2, chopped
Celery – 2 stalks, diced
Carrots – 2, diced
Garlic – 2 cloves, minced
Cauliflower – 1 head
Half & Half – 1/3 cup
AP Flour – 1/4 cup
Yukon Potatoes – 1 lb, grated
Leek – 1, finely diced
Butter – 2 TBS
Eggs – 1, beaten
Olive Oil – 1/4 cup
Salt & pepper to taste
 

Instructions

(1) Separate your cauliflower into florets and set aside. Heat a soup pot with 1 tablespoon of olive oil. Add your onions and sauté over medium heat for 5-6 minutes. Add the celery and carrots and cook for another 4-5 minutes. Season the pot with salt and pepper. Add in the garlic and cauliflower and stir together, cooking for another 10 minutes over medium-low heat. Add in your butter and stir to melt. Sprinkle in the flour and stir together until combine well. Pour in the stock and bring to a gentle simmer.

(2) While the soup cooks, prepare your potato pancakes. Place your grated potatoes, finely diced leeks, 2 minced garlic cloves, salt and pepper to taste, beaten egg, and 1/4 cup flour to a mixing bowl. Use your hands to thoroughly mix the ingredients together. Heat up a pot with 1/4 cup oil. Form your pancakes no bigger than your palm and about 1/4-inch thick. You can make them thicker if you prefer, just cook them slightly longer. Fry about 2 at a time to avoid overcrowding the pot. Fry until golden on both sides, then cool on a paper towel. Continue until the batter is gone.

(3) Once you’re done making the pancakes, use an immersion blender to puree the soup. Or, transfer to a blender or food processor and blend until smooth. Return the soup back to the pot, reheat over low flame, and stir in the cream. Ladle into soup bowls and serve with potato pancakes. Try your pancakes with a dollop of Greek yogurt or apple sauce.

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