This cauliflower soup came from Rocco Dispirito's Flavor, which I received for Christmas several years ago. This is the second time I've made it, and both times I ended up a little disgruntled by how labor-intensive it is. First, you make a basil simple syrup, which involves two saucepans and a blender; then, browning the pine nuts in oil--a small skillet; and finally cooking a whole head of cauliflower with a sweated onion--one saucepan and the blender, and finally another clean pot to reheat the soup. And this is only a first-course soup, as it's very light. I made focaccia with sage and walnuts to go with it, which made a balanced supper.
We ate it cold for lunch the next day, equally tasty.
Why am I whining about this? Because I prefer to make simple things. I've vowed to live without recipes for a while. I already know how to cook!
On the positive side, there was leftover basil syrup, and I made this drink at Eva's suggestion: gin, soda, a squeeze of lemon, and a teaspoon of the syrup. Delicious!
I bet Will would like to know how you got your basil simple syrup so green. His is more yellow.
ReplyDeleteIn any case, yum.
Actually the cooking part is easy--it's the dishwashing that's the problem. I'll post the basil syrup recipe.
ReplyDelete