TODAY | February 09, 2013
>>> if ever there was a day for comfort food , this might be it.
>> smells good.
>> yeah. cooking today would be the day. the last few weekends, erica has been showing us her mac and cheese, beef burgundy , so good, by the way. now soup.
>> let's go 3-3. we're making cauliflower soup. you may think blech. no.
>> change it --
>> i'm going to race through this quickly, we're tight on time. i throw in the pot, we have leeks, shallots and a little olive oil . i like leeks and shallots because it gives it more robust flavor, richer than onions. get those until they're translucent. soft but not brown. dump in a head of cauliflower. stir this around. cook it for a couple of minutes. after that, you're going to power in -- use chicken stock or vegetable stock. i make it with vegetable stock for my friend mary murphy who doesn't eat anything --
>> whole thing?
>> yes. dump it in. throw in bay leaves --
>> could you use something other than cauliflower?
>> you could. this works well with asparagus. you'll want to adjust the amount -- throw in the bay leaves . you'll want to adjust the amount of liquid because asparagus has so much liquid in it naturally. if you want a creamier soup, use less liquid. simmer for 20 minutes . and then the very important job which jenna has today, if you have an immersion blender , you can do this in the pot. there you go. and when it works, what it will do is grind up --
>> puree the cauliflower. make sure you remove the bay leaves first. you can also do it in batches in a blender if you need to. and then season it with salt and pepper to taste. and stand back if jenna's in the kitchen.
>> okay. anyway, consider that done. it was awesome.
>> consider it done. i like to serve it -- you could do it as a first course, you could also do it as your main. i highly recommend serving it with crostini which we have here. bill, do you want to hand out the soup? these we just do -- brush with olive oil . you toast them in the oven, a dash of olive oil . there you go. i like to sprinkle them with a little part -- little parm. not grated. thyme.
>> bill's like, oh, we're on a bunch and time crunch. everyone gets one teaspoon.
>> if you want to add extra color, you could sprinkle fresh herbs on top like so. gives it a nice bit of color.
>> sprinkle cheese?
>> sprinkle cheese.
>> that's for you.
>> thank you.
>> it's healthy, right?
>> yeah. this is actually very healthy. but i'm sure it's absolutely delicious.
>> not a big caller flower fuliflower fan.
>> did i win you over?
>> it's really, really good.