OK, so here’s the plot: I received a check from a client in the mail today. Ya-hoo!
So, in partial celebration, I purchased a six of GLBC Edmund Fitzgerald Porter from a local store, which I plan to save for tomorrow night, when I will sit back and enjoy it, slow sip by slow, aggravating sip. Pure heaven in every tilt.
No other way there, sorry.
Anyway, I went over to the Time Out Grille at Shoregate after the bank, unfortunately, to have a beer. I went home after two, which got me into a whole peck of trouble. I don’t think I have to tell you why, OK?
So: what did I do?
I made soup. Not just any soup, mind you, but my current favorite: Cauliflower-Gorgonzola soup. Here’s the recipe:
- Cauliflower-Gorgonzola Soup
- 1 cauliflower
- 1 Tsp unsalted butter
- 1 large onion, peeled and diced
- 4 or 5 thyme sprigs
- 2 bay leaves
- sea salt and freshly ground pepper
- 4 cups chicken stock (vegetable stock is OK)
- 4oz Gorgonzola cheese — or so
- 1/3 cup milk
- parsley for garnish
- Clean the cauliflower properly into florets. Leave the stalk in the mix for flavor. Set aside. Gently melt the butter in a saucepan large enough to handle this whole mess over medium heat. Add the onions and sweat gently for about 5 minutes, until translucent.
- Add the cauliflower, thyme and bay leaves. Give it a little salt and pepper — but just a touch: let this mixture find its feet, as it were. Pour in the stock, stir, and bring to a simmer. Cover and simmer for 20 minutes or so — until the cauliflower is very soft.
- Crumble in the gorgonzola and stir over low heat until the cheese is absorbed completely. Add the milk and stir to combine. Pick out the bay leaves and thyme stalks (if you used the entire stalk — don’t bother to pick it out if you didn’t, it’s no matter), then use an immersible blender (as Emeril calls it, a “boat motor”) to blend until reasonably smooth.
- Ladle into warm bowls and serve with chopped parsley. Supposedly, this serves 4.
- Sorry, but it serves 8.
- Seriously: use a large cauliflower, and add a little minced garlic when you sweat the onions; use your discretion with the milk, as you might just need a touch more — that’s OK, it’ll pay off in the end — an ounce or two more won’t effect the end result for you WeightWatchers.
This soup kicks some serious ass — and for WeightWatchers, it’s only 2 points, as cooked above.
Hopefully, this will get me invited back to Eric’s bread and soup party next year… (just kidding!)