Another Fall Favorite Soup...

Please, please, please don't let the name of this soup scare you...or you will be missing out on some absolute yumminess!
Even if you don't like cauliflower, you will love this creamy cauliflower soup! My son won't even touch a vegetable, yet this is one of his favorites. The really good thing is... it also has carrots and celery in it, but everything is pureed, so he gets a full serving of vegies and doesn't even know it. I find that being a sneaky cook works well with my children, especially the picky ones :)

I have made this recipe for years...it's another family favorite.  This creamy soup is perfect on a cool fall day served with rolls or just crackers.  It can be put together fairly quick, or make it early, and transfer it to a crock pot set on low for all day simmering.

From my kitchen to yours....ENJOY! ♥

~ Creamy Cauliflower Soup ~

2 celery ribs, chopped
1 small onion, chopped
1 carrot, peeled and chopped (I'm assuming everybody peels their carrots...but, just in case) :)
2 T butter
1 lg. head cauliflower, about 2 lbs., broken into florets
6 cups chicken broth
1/2 cup flour
2 cups milk (2% is fine)
3/4 cup half and half
1 T minced, fresh parsley, or dried to taste
1-2 tsp. salt, to taste
1/2 tsp. dill weed (opt., but, I like it! )
1/4 tsp pepper

In dutch oven or soup pot, saute the onion, celery and carrots in butter for 3-5 minutes until crisp tender.  Stir in cauliflower and broth, bring to a boil. Reduce heat, cover and simmer 15 minutes or until cauliflower is tender.  In a blender or food processor, puree' soup in batches until smooth. Return to pot. Cook over medium heat, stirring occasionally. In a medium bowl whisk  flour and milk until smooth.  Stir into puree'.  (I always pour my milk/ flour mixture into soup through a strainer...just in case there are any flour lumps...don't like those in my soup.) Bring to a boil, cook and stir for 2 min. until thickened. Reduce heat. stir in half and half, parsley, salt, dill and pepper. Heat through. 

mmmmm....good!

"I love the leaves I do not know why. Is it their colors or how they fly? They crunch and crinkle Under my feet; I pile them up And take a leap!"

... Beth Paulsen

One of our favorite Fall meals...

Hooray Fall!

One of my favorite things about this time of year is Autumn dinners!  Around September, I come out of what I call my "summer dinner hibernation" which is where I do lots of quick and easy dinners like, BLTs, tacos, salads, and wraps.  It works wonderful for Summer when the days are long, busy and hot. I like to be out enjoying it rather than being in my kitchen most of the day.  However, once the days start to get shorter and there is that wonderful crisp chill in the air, I dust off my apron and embrace my kitchen.  I look forward to the delicious meals and enticing aromas that will soon fill the air.  There is just something so warm and inviting about the smell of bread baking or soups simmering. It is truly a favorite of mine.

Thus, the reason I've decided it would be fun for me to blog about tried and true recipes of mine as well as new recipes. I just love trying new recipes and am always happy when they taste good and my family gives the thumbs up!

One of my family's favorite Fall dinners is, Loaded Potato Soup with Homemade Rolls.  When the kids know this will be dinner for the night, they come running! It is so good! I've made this soup for guests and potlucks, and it always goes quickly and gets rave reviews. Last year, I entered it into our church's annual chili/ crackpot cook off.  It placed 2nd.  I was thrilled because everybody knows that the ladies at church can cook!

My homemade roll recipe is for the bread machine. I'm sure you could do them by hand. I just haven't tried it....yet! :) These rolls are so light and delicious, they are almost a dessert. Everybody loves them. If you have leftovers, which is rare, they make great sandwich rolls the next day.

 I hope you enjoy this meal as much as we do!

~Loaded Potato Soup~

• 1/2 stick butter
• 1 small onion diced
• 2 medium carrots, diced about the same size as the onion
• 2 tablespoons flour
• 6-8 medium russet potatoes, peeled and cubed
• 4 cups whole milk
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Crumbled bacon
• Grated cheddar cheese
• cup or so of frozen corn (optional)

In a large saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for about 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, or until the potatoes are very soft. Keep an eye on this and continue to stir frequently. 

While the potatoes are cooking, fry up a pound of bacon and grate a nice heaping pile of the cheese. Set aside.

When potatoes are cooked, mash soup with a potato masher until desired consistency. I like mine mashed up pretty good, so only tiny chunks remain. After you have mashed to your liking, add the half-and-half, salt, and pepper.  Now you can add the frozen corn if you like.  Simmer on lowest temp. until ready to serve. Stirring occasionally.

Pour into big bowls and crumble bacon over the top and some cheese. ENJOY!!

*note*
About the milk...now, you can substitute the whole for 2% or even 1%. But, I never do and really don't recommend it. The whole milk gives it the creamiest and thickest texture...so, go ahead and splurge a bit...you deserve it!  :)

~Butter Yum Rolls~

3/4 cup + 2 T water

1 lg. egg

3-1/4 cup bread flour or all purpose

4 T sugar

1 tsp. salt

3 T dry milk

1/4 cup butter

1-1/2 tsp. active dry yeast

Place water and egg in bread machine. (my bread maker warms up the liquids to the right temp. on its own. If yours doesn't, make sure your water is warm enough to activate the yeast.)

Add flour, sugar, salt and dry milk. cut up butter into smaller pieces and place in corners of bread maker. Make a well in the middle and add yeast. Set bread maker to dough setting and start.  When dough is done. remove from pan and form dough into equal size balls. Id say a bit larger than a golf ball. Place balls into greased baking dish. Pyrex is good. Cover with dish towel and let dough balls rise in warm place for about an hour or until doubled in size.
Bake at 425 for 12-14 min.  Remove from oven and take a stick of butter and rub it over the tops. Be generous, allowing the butter to drip down the sides.  Best served warm with jam.
Makes about 14-16 rolls.

Wishing you all a Delicious Season....remember to soak in each day...embracing the beauty all around. 

♥ Smile often...they are so easy to give and wonderful when returned. ♥