Not another puree vegetable soup! That was my enthusiastic reaction to this week’s recipe of Creamy Cauliflower Soup Sans Cream from Around My French Table. Although I am happy that my immersion blender is earning its keep, I am not thrilled with making yet another variation of the same soup. And then a brilliant idea dawned on me. For many of us, we are busy planning for holiday parties in the next few weeks. I don’t know about you but I certainly can use some help with make ahead dishes. This soup fits the bill perfectly.
Why serve the velvety soup in a soup dish when I can fashion them into cute little soup shots? The smooth texture means my guests don’t need to fumble with spoons or messing up their elegant outfits in the process. My vegan version of the soup is made with cauliflower, onion, celery, garlic, vegetable broth, and a touch of ras el hanout. I topped each shot with a toasted pecan half and a small piece of apricot rosemary crisp. Just a taste of the warm and cozy soup is a great addition to a cocktail party menu.
The best part is that the soup is already sitting in my freezer waiting for the party to arrive. Yes, one course down though many more to go! Of course I can gulp it all down as part of my weeknight dinner but isn’t it a better idea to be one step closer to Hostess Bliss? It’s my dream is to be that calm and collect hostess welcoming my guests with witty chit chat instead of losing my head in the frenzy of the kitchen.
There is no trick really to this soup. To serve them neatly in shot glasses with the least amount of hassle, all you need to do is to fill hot soup in a big measuring cup with a spout and pour. Don’t even bother messing around with a ladle. That would just drive yourself nuts. Have all your garnishes ready and get it all done assembly line style. I’m sure a vegan and gluten free (just skip the crisp) option is always a welcome addition to any menu.
Don’t forget to see what other bloggers think about this recipe at French Fridays with Dorie!
