Wednesday, October 27, 2010

Cauliflower Zucchini soup

cauliflower zucchini soup

Or what the heck do I do with all this goat milk?

It may not look like anything special, but it's pretty darn tasty. I had to do something with the goat milk left over from a cheese-making adventure day this past Saturday. I discovered I couldn't simply drink the stuff because it tastes distinctively of chèvre. That's not a bad thing, per se, but it certainly isn't quite right with an oatmeal breakfast, in my opinion.

So this is what I made.

Cauliflower Zucchini Soup

Ingredients:

1 Tbsp olive oil
1 medium yellow onion, diced
3 small zucchini, sliced into half moons
1 head cauliflower, rough chopped
4 cups stock/broth/bouillon/water
1 can (15 oz) cannellini beans, drained
2 cups goat milk, or cow milk
salt and pepper to taste

Directions:

1. Heat the olive oil over medium-high heat. Sauté the onion until slightly translucent, ~5 mins. Add the zucchini and cauliflower and sauté until softened, another 5 minutes or so.

2. Add the stock/broth/bouillon/water and the beans. Bring to a boil and turn the heat down to a simmer. Cover and let cook until all the veggies are soft, ~20 minutes.

3. In the meantime, do some of the dishes you've generated. Don't worry; I'll be right here.

4. OK, so now that the veggies are cooked through, blend the soup. An immersion blender is really handy for this.

5. Stir in the goat milk, and season to taste.

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