The end of November brought many reasons to celebrate, one of which was the birthday of a dearly loved friend, EB! We enjoyed cauliflower soup, Gruyere and chive puffs, wedges of cheese, bread, and cured meats. We sipped on pretty red drinks made of ginger, lime, and cranberries. We talked into the early hours of the morning, and loved having the time to spend together!
It seemed so fitting to spend an evening reflecting on the wonderfulness of EB's friendship to each of us, her compassion, her amazing ability to listen so well, to speak wise words at just the right time, and to be a source of encouragement and joy in the lives of so many women. We simply couldn't let the day come and go without stopping to rejoice at the gift of her friendship!The party came and went, and we had a lovely time! In the process, I found out that cauliflower is delicious when roasted, pureed, and turned into a soup with a side of chive-infused olive oil. Who knew one could do anything with the vegetable other than eat it raw and slathered in hummus!
I used the recipe from Bon Appetit, and it was real hit! (Of course, what Bon Appetit recipe is not a hit?) Also, my lack of numerous small bowls necessitated the use of my tea cups for soup. It worked out nicely in the end because it made spoons obsolete - which meant fewer dishes to clean up. I was even able to double the recipe, so there was plenty left over to send to my freezer, where it just waits for me to use it on a busy evening. Oh the joys of freezable soups!
Here's the recipe on their website: Bon Appetit's Roasted Cauliflower Soup
(I skipped the Rye Crostini they recommend. I also decreased the amount of cream and butter used.)
Loving being able to use our home to celebrate with friends for any and every excuse possible,-Domestic in the District
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