Here is a soup that is perfect for this time of year, The evenings are cooler , the variety of local produce is not quite so robust, but there are beautiful heads of cauliflower. Gorgeous to look at and delicious to eat. It’s just a few simple steps to having a warming bowl of cauliflower soup, balance with peppery arugula. This is definitely a recipe you will want to make over and over again during the cold season.
From by the bay, wishing you warm white soup memories!
Cauliflower and Arugula Soup
- 2 pounds cauliflower ( 1 medium head) florets broken off and stalk chopped
- 4 cups chicken stock
- 1 large potato , peeled and chopped
- 2 cups half and half
- 1/4 cup scallions chopped, white part only
- 2 tablespoons butter
- 1 cup arugula leaves
- 2 teaspoons fine sea salt
- 1 teaspoon fresh ground black pepper
Place all ingredients ( except arugula, salt and pepper) in a large pot over high heat and bring to a boil. Turn down heat and bring to a simmer for 10 to 15 minutes until cauliflower starts to soften. Add salt and pepper to taste. Add arugula and mix and serve. Or place in the container and refrigerate until ready to use. Heat and serve.
What’s the perfect fall combination, well apples and pumpkin spice! Now before you dismiss this idea because you see everything with pumpkin spice this time of year , let me make my case for this delicious recipe. Nothing beats home made apple sauce, especially this time of year when we have so many apples available. I always flavor my apple sauce with cinnamon, using my homemade pumpkin spice , it’s amped up flavor, with nutmeg, cloves, ginger and allspice. The resulting taste is so good, you will only want pumpkin spice applesauce from now on ! Honest!!!
From by the bay , wishing you pumpkin spice food memories!
Pumpkin Spice Applesauce
- 6 large red apples – peeled, cored and sliced, approximately 2 lbs. ( like Macoun or Macintosh)
- 1/2 cup water
- 1/2 cup white granulated sugar
- 2 teaspoons pumpkin spice mix ( recipe below)
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally until apples are soft. Remove from heat and cool. Mash the apples together with a potato masher. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.
Pumpkin Spice Mix
- 2 teaspoons ground cinnamon
- 3/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Mix all spices together well and store in a closed air tight container.