Yep, another soup recipe. Just can’t help myself—it is soup season after all! This recipe came about after we returned from a cabin trip to some cauliflower and potatoes that were soon to hit the far side of prime.
The trip was wonderful, with fall colors stunning on the way there. Even at the cabin, where a lot of the vibrant leaves were gone, there was color—scarlet sumac and dogwood, bright golden tamaracks, and I never realized how beautiful the leaves turn on the wild rose bushes along the shore. No matter the time of year, you can always find color to make a bouquet! And the chives were still thriving so I was able to bring home a bagful.
Otis came along and while it was jacket weather for us, he still loved playing in the frigid waters of Lake Superior! He’s getting a little better at quieting his excitement on the drive there and back too, but he’s not quite there yet. He definitely brings a different level of fun though!
Fall and winter get me craving a wild rice soup spiked with sherry, which seemed good compliments to the must-use-soon veggies. Shallots and garlic provide a flavor boost, along with creaminess from your milk of choice (buttermilk, skim, almond, cashew, evaporated—whatever floats your boat), and a comforting meal is born. Add a fall-themed salad such as this and some crusty whole-grain bread and your lunch or dinner is complete. Enjoy!
Creamy Cauliflower Wild Rice Soup
½ cup sliced shallots
1 clove garlic, peeled and minced
½ head cauliflower, cut into 1” pieces
2 medium gold or red potatoes, chopped
1/2 cup dry white wine
3 cups vegetable stock
1 cup milk (buttermilk, skim, almond, cashew, evaporated—your choice)
2 cups cooked wild rice
2 tablespoons dry or medium dry sherry
Salt & freshly ground black pepper, to taste
Chopped chives and additional wild rice, for garnish
In a stockpot, melt the butter or heat the olive oil over medium-low heat. Add the shallot and cook for several minutes. Add the garlic and cook about another minute. Stir in the cauliflower and potatoes and cook for about two minutes. Add the wine and increase heat to medium high. Cook, stirring occasionally, until the wine has pretty much cooked off. Add the vegetable stock, cover, and bring to a low boil. Reduce heat and simmer for about 20 minutes until potatoes and cauliflower are tender.
Using an immersion blender, purée soup until it is completely smooth (alternately, cool soup a bit and purée in a blender, in batches, and return to pot). Over low heat, stir in the milk, wild rice, sherry, and salt & pepper. Taste and adjust seasonings.
Ladle soup into bowls and garnish with chopped chives and a bit of wild rice. Makes four meal-size servings or six appetizer servings.