Well. I guess I could use a better name for this soup, but that’s not my skill set. It’s finally feeling like Fall here in Baltimore, and thank God, because I hate hot, muggy weather and I was getting depressed. (Aside: Dan and I took our first trip together without Gabriel. We went to Moab for five nights and mountain biked, hiked, and rock climbed. And missed Gabriel. It was 95 degrees in Baltimore the day before we left, but it’s been in the 70s or lower since we got back, thank GOD.) Also, I love soup. And Fall activities. Like all of the Fall activities at Gaver Farm where my mom and I took Gabriel last Saturday. And football games. And camping (which we’re doing this weekend).
I’ve said before that I don’t write recipes, and that’s true, but there wasn’t really any single inspiration for this soup, I kinda just made it. My inspirations were: an abundance of russet potatoes from a large Costco bag that were starting to go bad; a beautiful head of cauliflower from our From the Farmer bag; an equally beautiful bunch of rainbow chard from that same bag, made less beautiful in my eyes by the fact that I didn’t have a plan for it and didn’t know what to do with it; and a little bit this recipe that I had seen several days before and had been thinking about.
I’d baked the potatoes the previous day just to have done something with them (to hopefully delay the going-bad process). For this soup, I partially peeled them (partially rather than fully mostly due to laziness) and cut them up. I roasted the whole head of cauliflower in some olive oil at about 350 for 30 minutes. I chopped up one small onion and the white and light green parts of maybe 6 green onions. I peeled 4 cloves of garlic. I chopped the bunch of chard. And I defrosted my last almost-quart of bone broth.
I sautéed the onions in olive oil, then pressed in the garlic. Then I added the potatoes and roasted cauliflower. I added the broth, but it wasn’t enough to cover the vegetables, so I added water til they were mostly covered. I also added in 3/4 cup coconut milk for some creaminess. I would have used heavy cream if I had it or was going to the store, but I didn’t. I let that come to an almost boil, then I used my immersion blender to get it all pretty smooth. Meanwhile, I also cooked one pound of pork sausage in my cast iron skillet.
After it was smooth, I added salt and pepper til it tasted right, and then I emptied my entire spice cabinet looking for Italian seasoning. Turns out, we’re out. So I put in some pinches of dried tarragon, basil, rosemary, and thyme, and some red pepper flakes. Then I added in the sausage and chard and stirred and stirred. Then I added lemon juice – first just from 1/2, then the other 1/2, then a whole other. It might have a liiiiiitle too much lemon in the end, but maybe not.
I ate what didn’t fit into the four Tupperware dishes I’d gotten out for storage. I garnished with cheese and the green parts of green onions, and I dare say it was quite good.