Soup for One . . . or More!

I came home to an empty house quite a few days last month, as Paul stayed in Vancouver to help out with the grandkids. To be honest, I like the solitude, although I wouldn’t want a steady diet of it. And speaking of diet, having my main chef and grocery shopper away gave me a chance to pare away a couple of pounds that have been trying to creep back on. When I get home after a long-ish day, I don’t always have much inclination to chop and peel and stir, but I made a big batch of this Cauliflower Chowder and it gave me two ample dinners, plus I had enough to pack up for two brown-bag lunches.

I thought I’d share the recipe, whichI adapted from this one. I’ll readily admit that my adaptation came from looking in the fridge when I got home the first night on my own and realizing that there was a whole cauliflower there, but no celery nor parsley. (I tend to be running from office to ferry at the end of the day, rarely managing to budget time for stopping at the grocery store — it’s amazing how long you can eke out a decent survival from the contents of fridge and pantry.) I had no reason to avoid the carbs in a potato, so I threw one in. And while I used bacon this time, I think the recipe could be quite satisfying without it — I might even make it next time with scallops added just at the end. And for the lactose-intolerant, I’d just use more stock instead of the milk, and I think I’d blend half the cauliflower to thicken the broth.

So,

chop and sauté 2 or 3 slices of bacon

 Drain most of the fat, leaving enough to sauté the onions, etc., and put the now-slightly-crispy bacon aside.

Chop and sauté one large onion until wilted and translucent

 Add diced carrot and potato (I was fridge-cleaning, and found 2 carrots — I wouldn’t want more than that, I don’t think, but I might also add sweet red peppers if I had some to use up. Ditto celery). Give these a few minutes sautéeing and stirring

 and then add a whole cauliflower, chopped as coarsely or as finely as you like.

 You may pause at this point, if you wish, to admire a favourite knife (although this step may not affect the outcome of the soup). Which would yours be? This one was purchased at Dehillerin in Paris, a shop that you must visit if you get a chance — although it can be a bit intimidating and/or overwhelming. This knife was brought back when Pater and I were still willing to check our luggage, and I’d almost be willing to check a bag again in order to bring back another.

 Okay, now. Pour in your chicken stock (or vegetable broth if you’re not a willing carnivore). 4 cups should do it, and since mine was already seasoned, I didn’t add any herbs or spices to the pot, simply let the veggies simmer and meld their robust flavours, the onion’s sharpness against the sweetness of the carrot and the slight nuttiness of the cauliflower.

 Let it simmer for at least 15 minutes, before stirring in a cup or two of milk and adding the bacon back in. You might even add in some cream here, especially if you decide to add scallops. But you could leave out the milk and blend all or half of the veggies for another option. One night, realizing I didn’t have enough milk and noting that Paul hadn’t used all the buttermilk he’d bought for scone-making, I added a cup of buttermilk in place of the milk (which got me thinking I could also add yoghurt. Or sour cream).

You know what’s left for you to do now, right? Exactly! Bowl, spoon, and bon appetit!

I’ll make this again some night when Paul or I have made bread. It will be a delicious, simple meal with a warm, fresh, yeasty slice or two. But I liked it very well on its own. Let me know if you do

 too.

Happy Wednesday!