South Carolina Dining: The official dining site of South Carolina

Recipes
Submitted by Sara Moulton of Sara's Secrets for Weeknight Meals

Creamy Cauliflower Soup with Chorizo and Greens

Makes 6 servings

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 10 ounces chorizo or andouille sausage, sliced
  • 1 medium onion, sliced
  • 1 medium head of cauliflower
  • 1 small Yukon gold potato
  • 4 cups canned chicken broth or chicken stock
  • 1 bunch mustard greens, collards, kale or spinach, tough stems removed and discarded, rinsed, dried, and thinly sliced
  • 3 Tablespoons fresh lemon juice
  • salt and pepper
  • smoked paprika, garnish

DIRECTIONS:

  • Heat oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the chorizo, and cook, stirring occasionally, until the pieces are lightly browned on both sides about 5 minutes. Transfer the chorizo with a slotted spoon to a plate. Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.
  • Meanwhile, cut 2 cups of small florets from the cauliflower and chop the rest. Peel and thinly slice the potato. When the onion has softened, add the chicken broth, chopped cauliflower and potato to the saucepan; bring the mixture to a boil over high heat. Reduce the heat to low and simmer for about 8 miuntes or until the cauliflower and potato are very tender. Transfer to a blender in three or four small batches and puree until very smooth.
  • Measure the pureed soup and return it to the saucepan. Add water, if necessary, to make 7 cups. Stir in the reserved cauliflower florets and simmer for 4 minutes or until they are almost tender. If you are using mustard greens, collard greens or kale, add them to the soup with the florets. When the florets are just tender, stir in the chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir it in with the chorizo. Ladle the soup into bowls; sprinkle each with some paprika.

ONLINE DEMONSTRATION:

  • Watch the Video of Sara Moulton prepraing Creamy Cauliflower Soup with Chorizo and Greens at the 2006 Celebrity Chef Classic and make plans to join Sara Moulton and Ming Tsai in 2008 for a weekend of golf & gourmet on Hilton Head Island, Nov. 15-18, 2007!