03/27/2012 - Creamy Cauliflower Soup with Onion Zucchini Bread

I started with the bread first because it takes longer to cook; while the bread was baking, I threw the soup together and it was ready for the table by the time the bread was cool enough to remove from the pan :)

(both recipes adapted from Taste of Home's Market Fresh Cookbook)

Onion Zucchini Bread

3 cups all-purpose flour
3/4 cup chopped onion
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup grated Parmesan cheese

1 cup buttermilk*
1/3 cup vegetable oil
2 eggs
3/4 cup finely shredded zucchini

*Note* If you don't have buttermilk on hand, add 1 scant Tablespoon of vinegar to 1 cup of milk right before adding and you'll achieve the same results

• In one bowl combine flour, onion, baking powder, salt, baking soda and 6 Tablespoons of Parmesan cheese
• In another bowl combine zucchini, eggs, oil and buttermilk*
• Add wet to dry and mix until just combined (overmixing will result in a toughened dough)
• Spoon into a greased 9-in round cake pan and sprinkle with remaining Parmesan cheese
• Bake at 350 degrees for approx. 40 minutes (until toothpick in center comes out clean)
• Cool in pan for 10 minutes before removing to serve/finish cooling

Cream of Cauliflower Soup

1/4 cup (1/2 stick) unsalted butter
2 smallish onions, chopped
3 medium carrots, grated
3 celery ribs, sliced

1 medium head cauliflower, chopped (I used half of a large head)
5 cups chicken broth
1 teaspoon salt
1 teaspoon coarsely ground pepper (still working out how many cranks this equals...)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
4 Tablespoons dried parsley

6 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
1 cup milk*
1/2 cup heavy whipping cream*
1/4 cup sour cream

*Note* This time, I used whole milk from a local dairy and half-and-half instead of whipping cream. I'm pretty sure that the resulting soup was really really good, so I don't know if it matters that I didn't use the exact ingredients.

• In a large Dutch oven, saute the onions, carrots and celery in 1/4 cup butter until tender
• Add the cauliflower, chicken broth and remaining spices
• Bring to a boil and then reduce heat to a simmer
• Simmer covered for approx. 30 minutes, until veggies are tender
• Meanwhile, melt remaining butter in a small saucepan
• Add the flour and stir until smooth
• Gradually stir in the milk and cream
• Bring to a boil and cook until thickened, approx. 2 minutes *Stir Frequently*
• Add cream mixture to cauliflower mixture and cook through for 10 more minutes
• Remove from heat and add sour cream before serving
• ENJOY!!! :D