COOKED POTATOES
Level 1
Potato-Cauliflower Bisque
Serves 4
Sometimes you’re just dying for a creamy soup but you don’t have, or want the cream. What do you do? Check if you have one or two lonely potatoes and follow our simple recipe. Garnish this pale creamy bisque with a dollop of pesto or a sprinkling of bacon, and you have an elegant presentation, hot or cold. In fact, it’s one of our favorite quick summer meals when you’re dining al fresco.
1 Tbsp. butter
2 cloves, garlic, peeled, cored and finely chopped
2 stalks celery, peeled* and coarsely chopped
1 medium onion, chopped
1 lg. cauliflower, cored and cut into small pieces
1-2 potatoes, peeled and coarsely chopped
4 cups chicken broth (or 1 28 oz. can)
½ cup dry white wine (optional)
Salt and pepper to taste
½ cup milk (optional)
- In a stockpot, melt butter over a low flame.
- Add garlic, celery and onion, and cook until translucent. Add cauliflower; cook for another 3-4 minutes to coat.
- Add in wine and stir for a minute or two. Raise heat, and add in broth, potatoes and let boil for about a minute. Reduce flame to low, cover and cook for ½ hour. Taste cauliflower to see if it’s soft.
- Puree soup in food processor fitted with a metal blade. (Puree solids and then slowly add in liquid.)
- Return to pot, heat and serve. Adjust salt and pepper.
- For a thinner soup, add milk.
Cooking tip: Peeling provides a string-free texture, and also removes the bitterness.
Serving suggestions: Garnish with toasted breadcrumbs, or negligible quantities of bacon, nearly expired anchovies, or crumbled once cooked breakfast sausage.
