BM# 95: Week 2, Day 1
Theme : Winter warmers

Wish you all a very happy and healthy 2019!

2018 ended on a high note for our family. The entire summer was action packed with me becoming the stereotypical soccer mom. In our case it was cricket mom since most of our summer was dedicated to our son’s cricket class and matches. He is no Javagal Srinath yet, but he is away from electronics, spending time with other kids and is physically active. So Its a complete win as far as I am concerned. The game took over our complete summer, but it really was worth it.

We moved to a new neighborhood in November and are still settling in. My son is in middle school now (boy!! They grow up so fast!!) and his work load is a lot more than the previous years. So all in all the days are over way too quickly and before I realized it, 2018 has already waved me goodbye.

The new year began on a great note too as my brother and his family was visiting us over the holidays. They left last weekend and now the house feels lonely and cold. The cold part is a little too literal. It’s winter here and it’s no fun. The cold can be tolerated if you are dressed in layers, but if it’s a windy day like today, it’s very difficult. So it’s apt that I have chosen a piping hot cauliflower soup to serve you all here today. Check out the link for the original recipe from The Pioneer woman.

Read on for the recipe and you can see from the above picture that my son is having a good time too :-)

Ingredients:

• 4 tablespoons Butter, divided
• 1 medium Onion, finely diced
• 1 Carrot, diced
• 1 whole cauliflower, roughly chopped
• handful of fresh or dry parsley
• 8 cups water or vegetable broth
• 6 tablespoons  all purpose flour
• 2 cups Milk
• Salt and pepper to taste

Method:

1. Heat 2 tablespoons of butter in a thick pan. Once it’s melted and hot, add the onions to it. Sauté until it turns to light pink.
2. Add the chopped carrots and cauliflower. Saute for a couple of minutes and then cover and cook until the vegetables are softer, about 5 minutes. You can add some broth or water if the veggies starts to burn or start sticking to the bottom of the pan. Now add 8 cups of broth or water, parsley, salt as needed and let it come to a simmer. Cook until the vegetables are done.
3. In a separate pan, melt the remaining two tablespoons of butter. In a bowl, whisk the milk and flour together until you don’t see any dry lumps of flour. Add the milk mixture slowly to the butter whisking continuously. Cook till then mixture thickens. Take off heat.
4. Carefully add the white sauce to the soup, mixing with a spatula. Let it come to a boil. Taste test and adjust the salt if needed and add pepper. Serve hot!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96