Cauliflower soup

Now, I finally understand why restauraunt soups taste so good.

The recipe for this creamy pureed cauliflower soup, which comes from Thomas Keller's Ad Hoc at Home, calls for a TON of heavy cream--at least compared to the proportion of cauliflower to cream. After reading the recipe and doing the frankly terrifying math, I couldn't in good conscience use the whole amount called for, so I decided to use half the amount of cream and 2% milk for the rest.

The soup was still very rich, creamy and wonderful. I like cauliflower, but I loved this soup. I think in the future, even less cream might be just fine. A little goes a long way.

Fried beet chips as a garnish added a nice bit of color and another layer of sweetness to the soup.