It is soup weather, this decadent, silky soup is great for guests and kids.
2 T butter
1 cup chopped leeks
1/2 c chopped celery
2 garlic cloves chopped
1 head of cauliflower, chopped
3 cups chicken or vegetable broth
1/2 c half and half
1/2 t salt
white pepper to taste
2 c shredded smoked Gouda cheese
melt butter in a large pot or dutch oven, add leeks, celery and garlic, saute until leeks and celery are soft, about 8 minutes, add cauliflower and saute for 2 minutes more.
add broth and bring to a boil, reduce to a simmer and cook uncovered for 20 minutes or until cauliflower is tender. Puree mixture in a large blender. Return to pot add cream, 1 1/2 c cheese, salt and pepper. cook over low until cheese is melted. Ladle into bowls and garnish with remaining cheese.
This hearty pasta dish is an easy meal to make on a busy week night.
Fettuccine with Bacon Tomato and Arugula
6 slices of bacon chopped
2 cloves of garlic minced
1/2 small yellow onion chopped
1 pint cherry or grape tomatoes cut in half
2 T balsamic vinegar
1/4 c half and half or cream
1/4 c shredded parmesan cheese (more for serving if desired)
1 c arugula
16 oz cooked fettuccine or other pasta
in a large pan cook bacon over med high heat for 3 minutes, add garlic and onion and cook until bacon is crisp about 3 more minutes.( Surprisingly, I did not need to drain any bacon fat at this point but I know some bacon can be fatter than others, if you find that there is a fair amount of grease in the pan, strain it out before adding the rest of the ingredients) Add tomatoes, 1 T vinegar and stir, getting all the crispy bits from the bottom of the pan,
Turn heat to low cook until tomatoes glisten and have a slight wrinkle on the skin, about 2 minutes. Add half and half or cream, stir and add parmesan, heat through. Remove from heat add arugula and remaining 1 T vinegar. Toss together and serve. Top with more parmesan if desired.