Food for Thought, Part I: Stephanie’s Delicious Creamy Spinach and Cauliflower Cheese Soup

Welcome to my new series, in which I share some of my favorite comfort foods to munch on while writing.  Most of these recipes, as you will find, are not only comforting, but also healthy.  On today’s menu, I am serving up:

Stephanie’s Delicious Creamy Spinach and Cauliflower Cheese Soup

This recipe is gluten-free, sugar-free, and low-carb, while still being incredibly yummy.  I invented it during a bad patch of migraines, when I was attempting to cut carbs to see if it would help.  I didn’t find a migraine cure, but I did invent a scrumptious soup!
Ingredients
2 quarts half and half
1/2 stick salted butter
1 bag baby spinach
12 slices turkey bacon
2 sweet onions
2 heads cauliflower
4 cups monterey jack cheese
1/4 cup grated parmesan/romano cheese
2 tablespoons minced garlic
1/8 cup white cooking wine
1 tablespoon parsley
1 tablespoon tarragon
2 tablespoons chives
1 teaspoon cayenne pepper  (don’t worry, it will not make the soup spicy)
1 teaspoon paprika
salt and pepper to taste (be sure to use sea salt and freshly ground pepper for best flavor)

Directions
Pour the half and half into a large pot and place over medium heat.  While this is heating, melt the butter and cook the bacon.  Add the butter as soon as it is melted and stir thoroughly.  Pulverize the bacon, spinach, and onions in an electric chopper, then add each to the pot and stir well.  Next, chop up one head of cauliflower into small pieces and add it as soon as the soup has reached a simmer.  Pulverize the other head in your chopper, then combine it into the soup.  Mix in the wine, herbs, and spices, continuing to stir well.  After letting the soup cook for about fifteen minutes, stirring occasionally, add the cheeses, then salt and pepper.  Let the soup cook about fifteen minutes longer, still stirring occasionally.  Final step: serve up a big bowl of it and enjoy!

This soup stores well in the refrigerator.  A little bit of separation occurs, but all you need to do is stir it.  It is a wonderful comfort food that is creamy and filling.  If you like a smoother soup, add in some flour for thickening (of course, it will then no longer be gluten-free or low-carb).

For a delicious and healthy dessert, mash up a bowl of frozen raspberries or blackberries, add some splenda or truvia, and pour in some half and half.  Mix it well until it is nice and creamy, like a rather thick sorbet.

Advertisements

About HistoryGypsy

I'm a high school history teacher and author of upcoming novel Sidhe Eyes. I live in gorgeous Qingdao, China, where I spend much of my free time studying the fascinating and frustrating Chinese language, eating odd things, or taking long walks along the Yellow Sea. At "While We're Paused" I have the pleasure of blogging about things that catch my interest: good books, language, history, poetry, writing tips, grammar rants, random humor . . . I don't like to get in a rut! Some of my favorite writers include (and this is by no means an exhaustive list): Dorothy Sayers, J.K. Rowling, C.S. Lewis, J.R.R. Tolkien, Agatha Christie, Jane Austen, Charles Dickens, William Shakespeare, Jules Verne, Baroness Orczy, Geoffrey Wawro, John Lynn, Bill Bryson, the Bronte sisters, John Christopher, J.M. Barrie, O. Henry, Roald Dahl, and Robert Graves. I usually find myself reading no less than three books at a time!

Posted on May 15, 2011, in Recipes, Stephanie Thompson and tagged , , , , , , , , , . Bookmark the permalink. 1 Comment.

  1. Wayne the Shrink

    Never use “cooking wine”. That is a residue from Prohibition. Cooking wine is wine with salt added to make it undrinkable.

    Basic rule: If you won’t drink it, don’t cook with it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: