The Power Is Back on Cauliflower SoupPosted: October 14, 2018
Duke Power’s website showed we were not supposed to get the power back on until midnight Monday night. We have been surviving fine, but I felt like I needed to clean the house because despite not being able to see the dirt I could feel it. So the plan today was to go shower at Lynn’s first thing this morning, go be the lector at church and then come home and sweep and mop.
After parking the car in the driveway after church I thought I would check my email while I still had power to my phone. As I looked at my phone I was surprised that I three bars. Then an even better surprise, I had WiFi. THE POWER WAS ON!
What a wonderful surprise and a blessing. So no sweeping, but instead vacuuming. I quickly ran the battery down on the vacuum, but I mopped and did five loads of laundry.
Now that we had power I decided to cook. I was craving some soup so I made a cream of cauliflower inspired by a vegan recipe I read yesterday. I didn’t make it vegan, just added cashews for some depth of flavor.
1 sweet onion chopped
1 T. Olive oil
1 head of cauliflower
1/2 t. Thyme
2 cups of half and half
1/4 cup of cashews
Put the oil and onions in a soup pot and cook on medium high for five minutes. Add the cauliflower broken into florets and a big pinch of salt. Stir it around to coat the cauliflower with the oil. Add 1/3 of a cup of water and cover and steam for seven minutes. Add the half and half and another 1/2 cup of water and the thyme and some more salt and fresh ground pepper. Cover and simmer for 15 more minutes.
While cooking toast the cashews in a small fry pan of medium heat. Add them to the pot after the 15 minutes is up. Using a stick blender purée everything. Taste for seasoning.
See I needed the electricity so I could blend the soup!
I hope you have your power back on.