Cauliflower Soup
I adapted a recipe from Cook's Illustrated. What I liked the recipe was broth-free and cream/milk-free. Still the soup was so creamy and flavorful. I skipped both pan-fried cauliflower florets and brown butter drizzling for the toppings because five table spoons of butter were called for. That's too much fat. Instead I baked some florets in the toaster-oven with a little bit of olive oil and tossed them with sherry vinegar. That was our toppings along with chopped fresh chive. We didn't miss extra butter at all. It will be definitely one of my top ten favorite soups!
