I have very little self control when it comes to the peanut butter M&M’s that are currently in our house for Halloween. I know this. I figured I am probably not the only person who currently has too much candy in their house in preparation for little goblins, ghouls and cowgirls (the overwhelming favorite for my students this year). Why not create a savory dish that will fill me up so that those chocolate candies don’t get the better of me?
Plus making a big batch of soup it is perfect to take to work and sip while teaching, salads are bit more awkward that way 😉 Let’s talk lemon thyme friends. This stuff is the bomb diggity, we grow it in our garden but maybe you can find it at a fancy store? Like Wegmans? Or just use regular thyme and add some lemon zest? Because it is the combination of lemon thyme and comté cheese that is utterly perfect. The lemon sings through the strong flavor of comté (a cheese I don’t think I care for uncooked but totally adore cooked). If you cannot find or do not care for comté cheese I’m sure any other hard cheese would work, like cheddar, parmesan, or pecorino.
We have reached the point in Autumn where we are quite over squash thank you very much and have moved onto cauliflower. Just don’t remind me there isn’t much else to eat in the vegetable department for months to come. There will come a time when cauliflower is passé but thankfully that isn’t today. This isn’t the prettiest soup but it sure is hearty and good.
- 1 TBS Butter
- 1 small onion, chopped
- 2 garlic cloves, diced
- 2 cups water
- 2 cups chicken stock
- salt and pepper
- 2 tsp fresh lemon thyme (reduce if using dried)
- 1 head of cauliflower, roughly chopped
- ⅓ cup comté cheese
- In a skillet melt the butter.
- Reduce the heat and add the onions and cook until soft, about 10 minutes.
- Add the garlic and cook for a few minutes careful not to burn.
- Meanwhile in a large pot heat the water and chicken stock.
- Season onions and garlic with salt,pepper, and thyme, add the cauliflower.
- Add the cauliflower to the skillet and transfer veggies to the broth.
- Simmer covered for 20 minutes.
- Purée the soup in your food processor or blender.
- Return to the pot and add the cheese, stir until melted.