This rich and creamy soup will make you rethink your childhood misgivings about cauliflower.
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Cauliflower wasn't exactly my favorite vegetable when I was a kid. In its defense, though, I will say that it was never presented to me in a flattering light. My mother would either serve it in a bowl of steamed mixed vegetables that were in desperate need of basic seasoning (sorry, Mom) or on a crudité platter at a family party or gathering. Not even a generous helping of French onion dip could save those cauliflower florets from being completely ignored.
Thankfully, I didn't completely give up on
cauliflower, and in the wiser years of adulthood (ha!), I learned to really love it. I think it really says something that the first recipe I wanted to try after reading through
The Lemonade Cookbook by Alan Jackson and JoAnn Cianciulli was the one for
Creamed Cauliflower Soup!
Now, I've never actually eaten at
Lemonade, the casual Los Angeles eatery after which the cookbook is named and whose recipes are featured in the cookbook itself. But after doing a little research about the restaurant, I quickly added Lemonade to my ever-growing list of must-try dining establishments for its practice of offering visitors a rotating daily spread of fresh marketplace salads, unique sandwiches, and slow-simmered soups and stews that emphasize an inventive global taste.
I just love how
The Lemonade Cookbook makes the process of preparing their signature dishes so accessible, even those with an international flair and seemingly intimidating ingredients.
I originally served this
Creamed Cauliflower Soup with toasted baguette slices that had been lightly rubbed with garlic and drizzled with extra-virgin olive oil. When Stephen and I started tackling the leftovers (this recipe made plenty for dinner and then some!), I served it with some homemade croutons on the top. The soup certainly doesn't need anything extra on the side... I just wanted something there with a crunchy texture to provide some contrast.
Because that's just how I roll.
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