Silky Cauliflower Soup

I needed soup last night. Bad.

I was recovering from a weekend of barbecues, seafood shacks and jalapeno margaritas on the Cape, not to mention the fact that summer has come to an end, and it was raining. Last night called for soup, and nothing else would do.

This soup could not be easier, quicker, healthier or more delicious, and although it tastes (and looks) like it, there is no cream, milk or even butter added. All of the creaminess comes from the vegetables, and my trusty immersion blender.

Served with a simple green salad, this is a perfect weeknight meal, or it would be great as a first course for a casual dinner party.

Slurp away!!

Silky Cauliflower Soup (adapted from Dave Lieberman)
Serves 4 to 6 (less if it's a main course)

1 head cauliflower

2 tablespoons olive oil

1 small onion, chopped

1 leek, white and light green parts only, chopped

2 cloves garlic, minced

1 quart low-sodium chicken stock

1/2 cup finely grated parmesan

Salt and freshly ground black pepper

Chopped chives and red pepper flakes, for garnish (optional)

Remove the leaves and thick core from the cauliflower and chop.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion, leek and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender, and return it to the pot. Add the parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.