Today I was back at the Strib on that new computer system. The day started off well, but by noon the system ATE MY PAGE. The one that was finished and saved and closed. And I went to reopen it and the page was blank. Empty. All my work was gone. So I had to do it again.
Then later? It happened again with a different page. AGAIN. And it wasn’t just happening to me, but to other designers as well. So that was awesome.
And then I came home to my delicious leftover soup, which you see above. You guys, it is SO DANG GOOD that I’m gonna give you the recipe right here.
DIRECTIONS: Put 2 tbps olive oil in a large saucepan and warm while you dice a medium yellow onion and 2 cloves of garlic. Add them to the pan and cook until soft. While that’s cooking, chop up one head of cauliflower. Add one quart of chicken stock to the pan once the onion mix is soft, along with the cauliflower. Bring to a boil and simmer for 20 minutes.
While that’s simmering, melt 2 tbps butter in a frying pan and brown one container of button mushrooms, sliced. I like to sprinkle them with garlic salt while they cook. Once they have released their liquids and then that’s evaporated off and the mushrooms are toasty brown, take them off the heat.
Once the cauliflower is done simmering, add mixture to a blender (or food processor) to smooth. Return the soup to the pot on low to medium heat and mix in the mushrooms and 1/2 cup parmesan cheese. Viola!
I like to garnish this with sunflower seeds, bacon bits and chives. But I’m sure you can think of other options as well. So, so tasty!