Seems to be the norm this week to have soup for lunch or dinner. What with a second snowfall today.
At least we got the snow thrower some hours. I think it hasn’t been used in two years. My husband had everything done in about an hour this afternoon. All told, between the two storms we had about seven inches of snow on the ground.
It even brought the red bellied woodpecker up close to the house, something she rarely does.
While we were out there, the crockpot was on, with my latest version of cauliflower leek soup bubbling away.
The secret to my soup? Garam masala. It makes it much more complex in flavor.
1 small head cauliflower, broken into pieces
4 medium leeks, sliced, white part only
2 scallions, sliced
4 medium Yukon Gold potatoes, parboiled first
1 pint stock (I used turkey)
1 pint almond milk
2 tsp garam masala
1 tsp pepper
1 tsp garlic powder
1 tsp salt
Everything in the crockpot except for the almond milk, for six hours on high, or eight hours on low. One hour before serving, I pureed most of the mixture, leaving about 1/4 of it in its chunkier form. After pureeing it, add the almond milk for the last hour to give it the creamy texture.
Tonight we dressed it up a bit.
I had a package of Copper Penny Farm mini chorizo in the oven on slow cook (250 degrees) for that last hour. Placed a few of them, with some of their juice, over the soup.
A mostly local meal tonight. Just the spices and the almond milk, not local. Warm, satisfying. It’s interesting how soup is one thing we love to have when the “weather outside is frightful”.