With one piece of leftover chicken in the fridge, I took full advantage of Dorie’s Bonne Idée for this recipe and made this dish just for me! Bill has started to enjoy cauliflower since I started roasting it with Parmesan and bread crumbs….but I had my doubts about his reaction to this soup. By adding mussels, I sealed the deal…this was MY dinner and I wouldn’t be arm wrestling anyone for the last bowl.
Dorie instructed us to sauté onions, garlic, celery and thyme in olive oil and butter before adding cauliflower and chicken broth and simmering till the cauliflower was soft. Then I added the mixture to the blender and pureed till the soup was very smooth. Easy peasy. And to make this a meal, I sautéd another onion with a bay leaf, then tossed in mussels and white wine and steamed the shellfish till they opened. Topped with a dollop of creme fraîche and my mussels, I had a most elegant meal…and without the cream, I had room for dessert!
The recipe can be found here.