March in the midwest is cold. Frigid cold. So even though spring is on the horizon, I still have comfort foods on my mind. I couldn’t think of a better Sunday meal to warm us up other than my Cauliflower Bisque and semi-homemade cornbread.
- 1 Cauliflower
- 1 Packet Goat Cheese (small)
- 1 Leek
- 3 Carrots
- 1/2tbs Herbes de Provence
- 2tbs Pepper
- Salt (to taste)
- 2tbs Olive Oil
- Pinch of Butter (to prevent burning)
- 1 box of Kitchen Basics Chicken Stock
- Fresh Chives (for garnish)
In a large soup pot, heat the olive oil and butter. Sauté the leek and carrots until slightly browned. Set aside. Roughly chop the cauliflower. Add the spices, chicken stock and cauliflower to the pot then switch the heat level to medium. Allow the mixture to simmer until the cauliflower is soft–approximately 30mins. Stir in the goats cheese. Turn off the stove and allow the soup to cool. Once cooled, use an immersion blender to puree the soup. Garnish with fresh chives.
For the cornbread, if I’m not making it from scratch (and today I definitely wasn’t), I love Bob’s Red Mill Gluten Free mix. It’s quick, easy and always tasty.