The Sea Grill
Sweet Potato and Cauliflower Soup This soup can be changed easily depending on what you have. For example, swap the cauliflower with broccoli, and the sweet potato with Yukon gold. It’s just as lovely. Serves two. Ingredients and Method: 2 cups chicken or vegetable stock 1 cup water 1 small sweet potato ½ yellow onion, chopped 1/ head cauliflower, choppe d 3 2 tablespoons butter 1 teaspoon tumeric pinch fresh oregano 1 tablespoon cream salt and pepper In 2 cups of chicken stock, boil one sweet potato chopped into ½ inch cubes. Meanwhile, in another pan, sauté the onion in the butter over medium heat for several minutes until translucent. Add the cauliflower and cook for
another few minutes before adding everything to the stock and sweet potato. Add water until the ingredients are mostly covered. Bring it to a low boil and cook for 5 to 7 minutes. As soon as the sweet potato is tender, add the spices and a minimum of salt. Pour the soup into blender and blend for at least a minute. Return the soup to the pan over medium heat and stir in the cream. Salt and pepper to taste. At this point, a multitude of additions are possible; I like gnocchi and a small handful of finely chopped parsley, which can be cooked in the soup for 3 to 4 minutes until the gnocchi are tender. Shredded chicken or fried tofu are nice additions that make the soup a substantial meal. Frozen peas cooked a minute in the hot soup are also tasty, as are croutons or a spoonful of yogurt.
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316 E ST. • OLD TOWN, EUREKA • 443-7187 DINNER MON-SAT 5-9 •LUNCH TUE-FRI 11-2
Bayfront Restaurant One F Street, Eureka, CA 443-7489 Open Daily 11-9:30pm | BayfrontRestaurant.net
northcoastjournal.com • NORTH COAST JOURNAL • THURSDAY, AUG. 8, 2013
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