Although the weather is still quite hot, Fall is in the air. The leaves are starting to drop even though the colors have not changed much. This time of year I start thinking about soup. I was in the village of Saluda last week with a friend. Saluda is a quaint town with an excellent bakery, unique eateries and two old fashioned grocery and hardware stores.
On one of the side streets we found this garden maintained by the local garden club with an antique shop at the bottom of the steps.
Beyond the garden is the outdoor eating area of The Purple Onion where we had lunch.
I had their cauliflower soup with a half of BLT sandwich on whole wheat bread from Wildflower Bakery. Both were delicious and I decided I needed to make some cauliflower soup at home. My only regret is that I did not come home with a loaf of that delicious bread.
I was very happy with the soup recipe that I came up with. It is a combination of leeks sauteed in butter, cooked cauliflower, chicken broth or vegetable broth, and potatoes. It is similar to the classic potato leek soup but is heavier on the cauliflower. It has only two potatoes in it. I used my emulsion blender to emulsify it and flavored it with herbs and lots of cracked black pepper. If you prefer you can add some sauteed sausages or bacon to make it heartier. We enjoyed it on a rainy evening this week. Welcome Fall!
CAULIFLOWER, POTATO AND LEEK SOUP
2 leeks, trimmed, sliced and washed
2 tablespoons butter
2 cloves of garlic, minced
1 32 ounce box of chicken or vegetable broth
2 medium size potatoes, peeled and diced
1 Bouquet Garni of thyme, basil, bay leaves and peppercorns
1 head of cauliflower, cut into florets. Stems removed
Freshly grated black pepper to taste
Salt to taste
Cooked bacon or sausage (Optional)
Melt 2 tablespoons butter in large stock pot. Dry washed leek slices and add to butter. Saute over medium heat until soft. Add garlic and cook for 1 minute. Pour the stock into the pot. Wrap the herbs and pepper in a piece of cheesecloth and tie with twine. Place in pot. Bring the liquid to a boil and add the diced potatoes and cook until the potatoes are tender.
Meanwhile, chop the cauliflower and add to a large saucepan with water to cover. Cook over medium heat until tender. Save water and scoop the cauliflower into the stock pot with potatoes and leeks. Cook for an additional 15 minutes. Emulsify the soup either with an emulsion blender or in a blender. If using blender, divide soup into several batches. Return to stock pot. If soup is too thick add some of the cauliflower water until you reach the desired consistency. Season to taste with lots of pepper and salt as needed. Add optional bacon or sausage.
I love potato leek soup and cauliflower soup. The combination sounds wonderful! I haven’t been to Saluda in a while, I will have to check it out this fall.
I love their old fashion grocery store and hardware store. They also have a couple of upscale dress shops plus that great bakery. We should go some time together.
I confess that I have a weakness for soup no matter what the weather is like!! This looks delicious. That area in Saluda looks wonderful. One of my best friends has just purchased a condo in Charlotte so they’ll have a place to stay on their numerous visits to their daughter there. Diana and Steve love poking around. I’ll tell them to add Saluda to their list.
Best,
Bonnie
There are several quaint small towns around us Bonnie. I know your friends would love them.
What a charming place! We have a Wildflower Bakery here too that makes wonderful bread. It just became soup weather here this past week and I would love a bowl of your cauliflower soup very soon. It looks and sounds delicious!
Would that we all could sit down together for soup.
Maybe someday. Thank you Susan. Hope you are back to your wonderful self!
Love Saluda, Purple Onion and Wildflower Bakery! A lovely place to spend a fall day!
You are so right Lynne! We are lucky to live in such a beautiful area.
It has been over 100° here this week. Your soup looks delicious. I pinned for cooler time.
Wow, can’t believe your weather is so warm. You could serve the soup cold and call it vichyssoise Madonna.
Well I had a leek soup in mind..but I have cauliflower too so…:)
Looks like such a neat place!
I bet you could make a great soup Monique.
Saluda looks like another little town that has turned itself into a tourist place. The soup sounds good and now that the temps are below 90 maybe I can wrap my head around eating it.
It was still a little hot for soup, but it was good nonetheless. You must be home from your trip Larry. Will check in with your blog.
It’s still hot in Florida too but soup is such a delicious and easy way to get your veggies that it makes it an ideal option no matter the time of year. I only have sweet potatoes right now but I think they may work as well and add an interesting dynamic. Thanks for the idea!
Sweet potatoes would be good TAC!
The soup looks delicious. Our weather has turned cooler here and I’m getting in the mood for chili and pumpkin pie! Miss seeing you and David.
Saw you were getting some rain in DC. The pumpkin festival must have put you in the mood for pie Darla. Looking forward to seeing you this Fall.
Lovely presentation Penny and I’m crazy about anything with leeks and potatoes. Glad you have some fall in the air. That doesn’t happen down this way until November, sigh.
Sam
Glad to have you back Sam. You have been missed. Love your new kitchen.
That soup looks delicious, Penny. What a great combination…leeks and cauliflower. I’d even like that chilled with some chives on top.
Me too Barbara. Loved your cauliflower recipe.
I bet this tastes great! You put together a great recipe… Potato, Cauliflower and Leeks!!! Wonderful combination.