Potato Cauliflower Soup

When I'm at the grocery store or street market, I buy the produce that looks good and is on sale. This time, I picked cauliflower.

Once I brought it home, I didn't know what to do with it. I looked around my kitchen, noticed a few leftover yukon gold potatoes that were looking lonely, and decided to make a soup.

It's another simple recipe.

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Potato Cauliflower Soup, serves 4-6

Ingredients:

1 small onion, diced

1 clove garlic, pressed (me! using only 1 clove!)

2 stalks celery heart, diced

4-6 cups chicken broth

3 small yukon gold potatoes, peeled and diced into 1/2" chunks

1 head cauliflower, core cut out, chopped into small pieces

1/2 cup half-and-half or heavy cream, if desired

snipped chives for garnish

truffle oil for garnish (optional, but oh-so-good with it)

Directions:

Heat large pot over med-high heat with a splash of olive oil. Saute onion, garlic and celery until softened, about 5 minutes. Season with a bit of salt. Add 4 cups of chicken broth, all of the potatoes and cauliflower. If everything isn't covered completely with broth, add the other 2 cups of broth. Crank heat to high to boil, then cover and reduce heat to simmer for about 20 minutes, until potatoes and cauliflower are cooked through and very soft. Purée soup in batches in blender, or use a hand-immersion blender to blend until smooth. You can leave it chunky if you like a little texture. At this point you can add in the half-and-half or heavy cream to add some more creaminess to the soup. Season to taste. Garnish with some chive and truffle oil if you have it.

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A cup of this and perhaps a tasty sandwich or salad makes for an elegant lunch or light dinner. And it's tasty!