Soup + Salad = Dinner

This post will start with the photos:

The Salad

1 sweet potato, oven roasted for 60 minutes until tender, then cut into medallions
1 head red butter lettuce, washed and torn or chopped into bite-size pieces
Fresh goat cheese, rolled into 1″ balls (enough for two per person)
Almonds, crushed into small pieces
Any vinaigrette dressing you choose (homemade if you wish)

I crush the almonds by putting them in a zip lock bag and smashing them to bits with a heavy pan. Then I toss the cheese balls into the zip lock bag and shake to coat.

Pre-dress the salad, then place a good handful on each plate. Add two cheese balls and the sweet potato (still warm). Eat. The contrasting textures, flavors, and temperatures is remarkable.

I think you’ll really like this.

The Soup: Cauliflower and Potato Puree

This soup is so, so, so, so easy. It does require the use of a blender, but you can turn this into a rustic country soup by using a potato masher instead of a blender, if you prefer.

1/2 red onion
3 whole cloves garlic, peeled
2 T. ground coriander
1 large Yukon Gold potato, peeled and cubed
1 head cauliflower, cut into small florets
2 cups chicken stock (homemade is best)

1. Saute the red onion and whole garlic cloves in olive oil until the red onion is translucent and the garlic is slightly brown.
2. Add a pinch of kosher salt, black pepper, and ground coriander and saute for a few more minutes until the kitchen is really aromatic with the smell of coriander.
3. Add potato and cauliflower and toss to evenly coat the vegetables with the spices.
4. Add stock, cover, and simmer for 7 minutes, or until vegetables are tender.
5. Blend the soup in a blender (might need to do this in a couple of batches) until smooth. Return to the cooking pot.
6. Add salt and pepper to taste and serve with bread. Garnish the soup with white truffle oil, or olive oil.