Wednesday, November 10, 2010
Cauliflower and Leek Soup with Hazelnuts and Brown Butter
Since I have been on this soup kick lately, I've been trying to use it to my advantage by using up things that are already in my fridge. This soup used up two heads of cauliflower approaching their last days as well as some leeks I've had for almost a month. And, it was tasty too!
Ever since the Hazelnut Muffins (<3) I've been especially attracted to hazelnuts and brown butter. They added a nice change of pace to this soup - I like to have a little crunch in there.
So when I came across the recipe for this Cauliflower and Leek Soup with Hazelnuts and Brown Butter, I was excited to try it. A few notes: it would still be great with a lot less butter, or even none, and the excessive salt added when you boil the cauliflower pretty much eliminates the need for salt at the end. White pepper adds an interesting flavor. I followed the recipe exactly, and the resulting soup was a bit indulgent - a great addition to a holiday menu or for guests. You don't need much to feel full.
This soup got me thinking - how many servings of vegetables are in a cup of soup?