Friday, January 28, 2011

Lavender Cauliflower Soup with Salad and Gluten-Free Bread - Dairy and Gluten-Free, with Vegetarian suggestions

Clay really loves the purple cauliflower at Johnson's Backyard Garden right now. We get a free item when we pick up our CSA box at the market and it is usually a close tie between purple cauliflower and another bunch of carrots

We had a particularly fun time this Wednesday at the Farmers' Market with all of the beautiful weather. Clay had a blast playing soccer and riding on his scooter with Logan, the son of Richardson Farm's family members, Lance and Cheryl Richardson. 

This week we decided to try a cauliflower soup. It is a quick recipe and pairs well with a salad make from farmers' market ingredients as well. Perfect for a dinner after returning from the farmers' market with our CSA box brimming with fresh produce!

Lavender Cauliflower Soup with Salad and Gluten-Free Bread
Adapted from Cauliflower Soup with Black Truffle Oil: Deliciously Organic

3 slices bacon, chopped, Richardson Farms 
one head each of white cauliflower (Third Eye Farms, Texas School For The Blind, Wednesdays at Austin Farmers' Market) and purple cauliflower (Johnson's Backyard Garden), chopped into bite-sized pieces
2 green onions, chopped, Johnson's Backyard Garden
2 green garlic cloves, Milagro Farms at Austin Farmers' Market on Wednesdays and Saturdays
4 cups of chicken stock (ours was homemade - we make some every time we roast a chicken)
Pecorino Romano cheese - some for slicing and some for shredded on top of the soup
1/4 cup of MimicCreme (available at Wheatsville) or use cream (not dairy free) from Texas Daily Harvest
Texas Olive Ranch olive oil or black truffle oil (optional)
dried culinary lavender from Becker Vineyards (optional)

1. Saute bacon in a dutch oven with a little bit of olive oil on medium heat. 
2. Add onion and garlic. Cover and let cook on low heat for 10 minutes. 
3. Add cauliflower, culinary lavender (optional), stock and a slice of Pecorino Romano. 
4. Bring to a boil then simmer for 15-20 minutes. 
5. Using an immersion blender puree soup or add to blender in batches. 
6. Before serving, stir in MimicCreme or cream and a small amount of olive or truffle oil. Serve with shredded Pecorino Romano. 

Pairs well with a salad made from local carrots, tomatoes and lettuce with an olive oil and Meyer lemon dressing. We also used Pamela's Gluten-Free Bread mix to make our bread and added sunflower seeds and drizzled honey on the top of the dough after letting it rise. Let your bread rise while you go to the market it and bake it while you get dinner prepared! Delicious!

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