Butter and bacon the two things that make life worth living some days. Yesterday I was craving the warm, earthy taste of butter and cauliflower so I thought, why not make a lovely little soup to start our dinner. We were having wild salmon as our main. I love dill with my salmon but didn’t want to add it directly to the fish. Dill and cauliflower are the perfect paring and set the soup set the stage for the meal, and actually ended up being the star!
Medium head of cauliflower
4 cups of chicken stock
1/2 large onion
2 cloves garlic
1 celery root
1 tbsp butter
Salt and white pepper to finish
Generous hand-full of dill
1) Add butter to pot and brown, then toss in cauliflower broken into medium size pieces, toss in butter and braise – then remove and set aside
2) Add a touch of olive oil to pot and onions, garlic, carrots and celery root, cook until onions are almost soft about 2 min.
3) Return cauliflower to pot and mix around then add chicken stock and cook on medium for 20 min. or until cauliflower is fork tender
4) Remove from heat add broken up bits of dill and use a electric hand mixer or blender to roughly purer. Finish with salt and pepper and serve.
The buttery, dill flavours were perfect for the beautiful summer evening we had in Toronto yesterday. I hope you enjoy this as much as we did.
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