Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Mark it in your calendars: it is officially soup weather. I love to stock my freezer with fresh soups and enjoy them as the temperatures continue to drop. I recently tried a cauliflower soup made with sweet potatoes, yielding a lovely autumn-orange color, but any potatoes you have on hand will do.
1 large head of cauliflower, cut into florets
2 yellow potatoes, chopped
2 leeks, white parts only, chopped
4 cups chicken stock
¼ cup heavy cream
½ stick butter, divided
1 teaspoon each salt and pepper, plus more to taste
Preheat oven to 350 F.
In a baking sheet, toss cauliflower pieces, potatoes, 2 tablespoons melted butter, salt and pepper. Bake for up to an hour, until cauliflower and potatoes are easily-pierced. If necessary, tent with foil if vegetables start to brown.
In a large saucepan, heat remaining butter and cook onion and leeks until soft and translucent, about 10 minutes. Add cauliflower, potatoes, and chicken stock. Simmer another 10 minutes until vegetables are soft.
Let cool slightly and working in batches, purée in a blender or blend with a hand-mixer to desired thickness. Return to pan to re-heat and stir in cream. Season with salt and pepper to taste and serve.