I'm not a huge seasonal eater in terms of dishes. Fruits and veggies, totally, but I could eat super hearty savory comfort dishes mid summer and have no problem with light salads in the middle of the winter. The only thing I can't do is soup during the hot days of July and August. It's just too much! That's why I am thrilled there is finally a nip in the air again and I can start eating big bowls of warmth. I'm not gonna promise an epic run of Soup Mondays again this year, but I will promise tons of creative soup ideas for the next 9 or so months! Today's soup is filled with everything that I happened to be craving a few days ago. I am also short a limb for a few weeks due to a surgery, so I wanted to make this one nice and easy so some friends could do the bulk of the work on a Sunday afternoon without missing out on much needed hang-out time.
The potatoes simmer in chicken stock until tender and then are blended smooth.
Meanwhile, onions and beef are browned.
The potato puree goes into the beef mix. Mmmm.
Then some cheese...
...and roasted caluiflower.
Chives and some cream finish it off.
A great welcome back to soup season!
This soup was so warm and comforting and really hits the spot on one of the first cold nights of the year.
5 large yukon gold potatoes
2 cartons chicken stock
1 pound ground beef
3 large onions
3 cloves garlic
1 cup grated cheddar
1 cup or so of cream or milk
1 head cauliflower
1/4 cup chopped chives
Dice the potatoes into about 1 inch chunks just to help it cook faster. Peeling is optional. Put the potatoes into the pot with the chicken stock and bring to a simmer. Simmer until the potatoes are tender and blend up with an immersion blender. Meanwhile, brown the beef in a hot pan and remove. Saute the onions in the beef fat (remove some if it's an excessive amount) until fairly browned, about 20 minutes. Add the garlic and cook another 2 minutes. Add the beef back in followed by the blended potato. Also meanwhile you should break down a head of cauliflower into small florets. Toss in a small amount of oil and salt and broil until browned, about 10 minutes, stirring and flipping once during the process. Add the cauliflower and the cheese to the soup mixture along with enough cream to get to the desired texture. Stir in the chives and top with more chives. For the leftovers (and there probably will be leftovers) stir in some liquid (water or milk) before heating up because it thickens a lot as it cools overnight.