I really can’t resist the weird-colored cauliflowers at the Farmers’ Market. This week, I grabbed a purple head. Not knowing what else to do with it (or rather, not wanting to blanch it and smother it in cheese), I made another soup last night.
This soup was possibly the best soup I’ve ever made. Ever. Maybe with the exception of the tomato-garbanzo bean soup I made last winter, but that was from a recipe. I made this one up.
I would share the recipe, but I’m feeling secretive. Let me just say this: it was lemony, and garlicy, and the veggies were just cooked enough to not be crunchy. Plus, I used a couple of veggies I don’t commonly use. Always good to expand your repertoire.
It was really tasty (if I do say so myself).
The sad thing is, I only have two essays left in my dinner-time book! What will I do??