Friday, April 23, 2010

oil, shrimp & cauliflower soup

Coastal marsh at the J.D. Murphree Wildlife Management Area near Port Arthur, Texas. This type of marsh in Louisiana is going to be impacted severely by the oil spill, and right now is prime nesting season for shorebirds, ducks, and other critters.
Copyright (c) 2005 Wendee Holtcamp

Wanted to do a quick update. Have been researching the heck out of the tragic oil rig explosion and spill in the Gulf. I'm in Houston and the trajectory has it going to New Orleans and Louisiana and Mississippi's fragile coastline, but the whole thing is not a good situation. I reported a piece for Adventures in Climate Change that you can read here: Shrimp & Oil Really Do Mix?

I'm leaving Thursday for the Writing Away Retreat in Breckenridge, Colorado - and I absolutely can't wait! I will be meeting with book editors, agents, and other writer-authors. I am very much looking forward to it. And Doug gets back from 10 weeks offshore either Tuesday or Wednesday, depending on weather, so it's going to be a busy week!

Meanwhile, here are some pics of a yummy soup recipe I made - Curried Cauliflower Soup.

2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
1 Tbs. curry powder
1 clove garlic, sliced (1 tsp.)
1 large head cauliflower, chopped into 1-inch pieces (6 cups)
4 cups low-sodium vegetable broth
1 tsp. honey or agave nectar
1 tsp. rice wine vinegar

1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

Chopping up the Cauliflower. The soup also has agave nectar, olive oil, and rice wine vinegar. I didn't have any rice wine vinegar, so I used another type. Honestly I don't remember if I used balsamic or apple cider vinegar but those are the two types I have.
Next, you boil the cauliflower in the vegetable broth. After this, you blend it or in my case I used my Cuisinhart food processor to blend it all up. The finished product! It was tastier than it may look in the photo - ha ha! It's hard to get a good photo of a pureed soup. I topped wiht freshly ground pepper.

No comments: