You say potato...

I say "cauliflower". But the little girls in the Cabin have no idea. At this time of year when I complain about missing spring, I remind myself that by mid-July I will complain about missing my soups.

Each winter I look for one champion soup to add to my winter recipe collection. In January the great big soup pot comes out, and doesn't leave the stovetop until the tulips bloom. Today I made the 2004 champion:

Baked Potato

3 large baking potatoes
3 tablespoons butter
1/2 cup finely chopped shallots
2 garlic cloves, minced
2 1/2 cups coarsely chopped cauliflower (about 1 small head)
1 bay leaf
2 (14 oz) cans vegetable broth
1/2 teaspoon salt
sour cream and chives to garnish

Scrub potatoes, wrap in foil and bake at 400 for an hour or until tender when pierced. Set potatoes aside until cool enough to handle.

In stock pot, melt butter over medium/high heat. Saute shallots and garlic until translucent. Add vegetable broth, salt, bay leaf, and cauliflower. Simmer 10-12 minutes or until cauliflower is tender. Remove bay leaf, and in small batches use food processor to puree the broth/cauliflower mixture. Return soup to pot.

Remove skins from the baked potatoes. Use potato masher to mash two of the potatoes. Stir into the soup. Cut the third potato into 3/4 inch cubes and add to soup. Simmer over low heat for 20 minutes, stirring occasionally.

Garnish with sour cream and chives.

Of course all of our soups taste better in these colorful little bowls that I received as a gift last month. The 2009 soup champ? Vegetarian Vegetable with Sweet Potatoes.

ERB