Cream of cauliflower soup and garlic bread.
My goal this week leading up to Thanksgiving is to make easy, low-effort dinners. This is a new one for me but it was a big hit and really simple to put together, so it goes into the rotation.
Cream of cauliflower soup
One Tbsp. butter
One large head of cauliflower, roughly chopped
One medium onion, roughly chopped
Two garlic cloves, sliced
about 1/8 tsp. ground nutmeg
32 ounces (4 cups) chicken broth
12 ounces beer (I used Boulevard wheat; I think any kind of pale ale or lager would work fine, but dark beer would ruin the soup's color.)
1/2 cup heavy cream
1/4 cup fresh dill, minced
salt and pepper to taste
In a soup pot over medium heat, melt the butter along with 1/4 cup water. Add onions, garlic, and nutmeg; cover and cook until the onions are soft, about five to ten minutes. Do not allow the onions to brown or caramelize. Add the chicken broth, beer, and cauliflower and bring just to a boil. Reduce heat and simmer, covered, until the cauliflower is soft, about fifteen to twenty minutes (the time will depend on the size of the florets). Remove from heat and puree the mixture (I used my super-handy immersion blender, but a food processor would work just as well). Stir in the cream, dill, salt, and pepper. Serve hot. If necessary, re-warm the soup over low heat.