It is getting colder in Virginia in the past few days, and today is a breezy day outside. The wind chill makes it feel colder than the actual temperature and calls for something to warm up the body and soul. I cooked this up on a whim and wasn't sure it would turn out this good either. It is really simple and does not take hours to slow cook--the best part is that you can add your own vegetables or make substitutions based on what is available.
Here the delicate and sweet flavor of the cauliflower plays gently with the subtle taste of the creamed corn and milk. This elegant soup is a refreshing starter for a party and it can be pre-made and re-heated too..........or you could change it up a bit and add some cooked bacon for added flavor but I did not have any bacon when I made it, so I left it out.
Cauliflower florets- 2 cups
Celery- 2 sticks
Creamed Corn- 1, 15 oz can
Chicken or Vegetable Stock- 1 can+ 1 cup water
Whole Milk- 1 cup
Cornflour- 1 tspn
Garlic- 2 pods chopped
Fresh thyme- 1 tspn
Salt and black pepper to taste.
1. Chop all the vegetables fine and cook in broth in a pressure cooker along with chopped garlic, pepper and salt.
2. When cooked, you may puree 1/2 the soup or all of it with a hand blender.
3. I like texture in my soup so I pureed only 1/2 the soup.
4. Now place a pan on the hot stove and pour the soup in it.
5. Add the cornflour mixed smooth into 2 Tblspn of milk and let it boil for a minute,
6. Add thyme and creamed corn, let it simmer for 3 mins and then add the rest of the milk.
7. Remove from fire and serve with sour cream and paprika.