Potato Cauliflower Soup

I got to thinking after watching Clara prepare her often requested
Poorman’s Meal
, that the most versatile ingredient for any meal would undoubtedly be the potato. Amen?

Ireland’s populace was dependent on this humble tuber for sustenance.
The Great Potato Famine of 1845 brought them to near starvation as many fled to America for refuge. All because of this of this starchy, lumpy, non-remarkable looking vegetable.

Clara speaks fondly of the potato and it’s significance to her family during the depression as she peels them, digs out the little eyes, and deftly cuts out the dark unusable parts. An activity she continues well into her nineties.

So here is a recipe to celebrate the wonders of the potato and Clara.

POTATO CAULIFLOWER SOUP
Comfort food for the whole family


4 medium potatoes, peeled and cut up (russet are good, new red potatoes better)
1 medium yellow onion chopped
1 medium head cauliflower, cut up
2 T. butter (or a tad more)
1 8 oz. cream cheese, softened (light cream cheese works great)
4 cups water
1T. Spike seasoning
Salt and fresh cracked pepper

Melt butter in large heavy bottomed soup pot. Add vegetables and saute, stirring frequently as not to stick. Season with salt and pepper. When onions are a bit tender, add water. Bring to boil and then turn down to simmer, covered until tender, approximately 20 minutes. Mash with potato masher until nearly smooth. Soup will have soft lumpy appearance. Stir in the Spike seasoning. Cut up small pieces of the cream cheese, stirring until melted. Very Quick and delicious. Top individual servings with some grated cheddar cheese, mmmm.

P.S. You can now have Clara, her wisdom, and recipes right on your shelf with her new book written at a spry 94 years of age.

(google images)



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