Soup’s On! (Creamy Broccoli & Cauliflower Soup with Rosemary Olive Oil Crackers)

Between the last post and this one, I ran away from home.

I spent four days in New England in the midst of autumn splendor, ate my weight in seafood, discovered the wonders of a Truffle Martini, treated myself to not one but two Triple Espresso Chocolate Martinis (not all in the same sitting, mind you…), took a carriage ride in historic Boston, rode on an antique carousel, strolled through Quincy Market, gazed at the harbor lights at dusk, and reveled in the presence of my beautiful daughter, whom I hadn’t seen in nearly two years.  (I also concocted a killer blackberry-balsamic reduction to drizzle over a baby arugula salad garnished with blackberries the size of my thumb — you didn’t think I’d abstain from cooking while I was away, did you?) ;)

If that’s not running away from home, I don’t know what is.

The best part was seeing my daughter. xo

Now that I’m back to “real life,” I’ve settled into the truth that it’s autumn here, too, and that means it’s soup weather.

Waaaay back in the 70’s, friends would host “progressive parties” (clarification: progressive dinner parties!) and meet at one home for an appetizer, trundle to the next for soup or salad, then onto another for the entree, and so on, until everyone ended up at the final destination for dessert.  Good times — and good food.

One soup that piqued my interest then (and remains a favorite to this day) consisted of tender cauliflower florets floating in what I can only describe as a “velvety broth.”  I made a batch recently using broccoli and cauliflower stems (recycled from this post), then ran it through the blender on a whim.  Oh my!  Creamy and velvety.

Creamy Broccoli & Cauliflower Soup

(adapted from my friend, Jane’s, recipe)

3 Tbsp. butter

3 Tbsp. flour

1/8 tsp. nutmeg

4 c. chicken broth

3/4 c. water

3 c. small cauliflower & broccoli florets (or pieces & stems)

1 egg yolk

3 Tbsp. heavy cream

Kosher salt, to taste

Freshly ground black pepper, for garnish

Olive oil for drizzling

Melt butter in a medium saucepan.  Blend in flour and nutmeg.

Slowly whisk in chicken broth and water; bring to a boil, stirring constantly.

Add cauliflower and broccoli; return to a boil, then reduce heat.

Simmer, covered, about 25 minutes or until vegetables are tender.

Remove from heat; cool slightly.

Transfer vegetables and liquid to a blender; puree until smooth.

Return mixture to saucepan (wash pan out in between); begin heating over low heat.

In a small bowl, blend egg yolk with cream; whisk into soup until thoroughly combined.

Increase heat to medium, whisking constantly until mixture just comes to a boil.

Remove from heat; season with salt to taste.  Ladle into bowls.

Drizzle with olive oil and grind black pepper over the top.

Sit back and enjoy vegetable velvety-ness!

.   .   .

Now about those crackers…

Earlier this year, Erin from Dinners, Dishes, & Desserts wrote about these and I’ve been hooked on them ever since.  Fast, easy, savory… what can I say?  They were the perfect crunchy accompaniment for “creamy velvety” soup.

They’re also versatile (translation: they stand up to my tinkering…) — I’ve added shredded cheese, sprinkled them with sea salt, brushed them with garlic butter, and/or added fresh rosemary to my heart’s content.  (For the recipe, click here.)  Can’t thank you enough, Erin — we’ve enjoyed them many times!

Soup’s on!

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Enjoying a blast from the past and blessings in the present,

~ Kim

34 thoughts on “Soup’s On! (Creamy Broccoli & Cauliflower Soup with Rosemary Olive Oil Crackers)

  1. So glad to you got to meet up with your daughter. I am sure you had a great time I have only ever passed through Boston to catch a ferry over to Provincetown. I have to add it to my to do list.
    Your soup looks delicious. Your way of finisishing it with the egg yolk and cream is so old school and adds great richness. It also ties very well into a post about meeting your daughter as it is called a liason.

    • Mike, I had no idea there was a term so fitting for this post — thanks for sharing your culinary vocabulary — loved learning that! It was my first time in Boston (other than passing through, too) and I’d go back again in a heartbeat!

    • Uru, after all the delicious food I had in Boston (example: lobster, avocado, & Fontina grilled cheese on brioche), I’m in need of some lighter meals for a week or two, ha! It was a memorable trip. xo

  2. Truffle Martini sounds delish! Gosh, you must’ve missed your daughter. My son was just away from me for 2 weeks for a teaching project in Vietnam & I was feeling totally lost. Hahaha!

    Love your concoction! Won’t u pass me some to drizzle on my soup too??

    • Shirley, I missed her terribly! I’m hoping it won’t be as long in between next time. Amazing how fast our kids grow up, eh? Glad you liked my concoction, too — I’ll share the recipe in a future post. :)

  3. Ahhh, you’re speaking my language. I love the sound of this soup and my hands are SO cold right now all I want to do is hold the hot soup bowl for a full minute, inhaling the smell, before diving in. I do love fall and soup weather! Your time in New England sounds lovely-what a nice time with your daughter. :) Oh and I love that progressive dinner party idea. How long would the meal take from start to finish? It sounds like it would take like 4 hours! That definitely would be a party!

    • Veronica, it was definitely an all evening event! (Started around 6 and ended at 10 or so… about an hour at each home.) The funny thing was we’d often have them during the winter (in Minnesota!), but I think it made the food taste even better, coming in from the cold. :)

    • Maureen, you just described my kitchen back in the day — too funny! Sounds like we ran with the same culinary crowd. :) I gave Baked Alaska a go several times, but my signature dessert was Cherries Jubilee, lol.

  4. Kimby…you made me homesick for Boston…ooohhhh, I took so for granted all you speak of in this post when I lived there, and as w/anything in life, when it’s gone, we miss it more and appreciate it maybe for the first time. What a pleasure to see your little girl…two years is a long time, and I know when you left, it was bittersweet…your soup, the story, the memories are all feel-good comfort for me…thank you for sharing the best things in life w/me xox Ally

    • Marta, I hope you don’t have to wait too long to spend time with your Mom. Whenever she’s able to visit, I know you’ll both have a wonderful time — and wonderful breakfasts! ;)

  5. I just pinned both of these recipes onto my Recipes to Try Soon board on Pinterest. They look delicious and easy — my favorite combo! Interestingly enough, some friends and I are planning a progressive holiday dinner party this year. Unfortunately, I’m not the “soup house.” If I were, I’d be cooking his soup. Got any appetizer ideas? ;)

    • I’m tickled to hear about your progressive party! Bruschetta or crostini always go over well and can be made with a variety of toppings. Stuffed mushrooms or an artichoke/crab dip are wonderful “hot” appetizers, and a cheese tray (with or without fruit) works well for a “cold” tidbit. My big thing used to be Chicken Puffs (mini cream puffs stuffed with chicken salad) but they’re labor intensive! Whatever you decide to make will be delish! Plus, being the “appetizer house” means you get to sit back & relax the rest of the evening. ;) Have fun!

  6. Oh, it sound delicious! I embraced the cauliflower last year after a lifetime of rejecting it. Now, broccoli…unfortunately I haven’t been able to go back to it since the The Great Food Poisoning of 2011. Maybe someday. We’ll see.

    • Oh, Elizabeth! I’m so sorry you endured food poisoning… no fun whatsoever! Skip the broccoli and try this with all cauliflower — just as yummy and no lingering “memories.”

  7. Pingback: Easiest Homemade Gluten Free Crackers on the Planet | a little lunch

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