Thursday, January 03, 2013
With a cold snap here in SF my office has been colder than usual. It makes it hard to enjoy a salad at lunch time which leaves me hunger in the afternoon. Boo!
Last night I ordered a thermos so I can start bringing soup.
This is my newest favorite soup. Plus, it will help warm me up.
1 small head of cauliflower
1 small yellow onion
1/2 fennel bulb
6 cloves of garlic
2 bay leaves
1 box of organic chicken stock
1 to 2 tablespoons cider vinegar
Salt and pepper to taste
2 tablespoons of olive oil
Cut vegetables and place in a covered pot with the chicken stock barely covering the vegetables. Simmer until all the veggies are soft, and transfer to a blender. Be careful not to fill blender more than halfway blend in batches if necessary. Add olive oil to the final batch. Once all puréed soup is combined season with vinegar, salt and pepper to taste.