Below is a recipe that I customized from a Mollie Katzen recipe from the Moosewood Cookbook . It was perfect for this very cold day and was an instant hit.
Cauliflower Cheese Soup Recipe
1 medium potato (2 cups) peeled and diced
1 large cauliflower broken into florets (set aside 2 cups of it)
1 medium carrot peeled and chopped
4 large cloves of garlic
1.5 cups of chopped onion
1.5 tsp salt
4 cups water
2 cups packed good cheddar cheese (packed)
3/4 cup milk
1 tsp dill
1/2 tsp caraway seeds
black pepper to taste
1 bunch asparagus
1.5 tbsp of olive oil
3 filets of Tilapia
Snap the ends off the asparagus and place in an ovenproof dish with the olive oil and salt. Roast at 425˚F for 25 minutes shaking half way through. They are done when they are good and caramelized.
Poach the Tilapia by boiling it in water until it is cooked through. Drain and set aside.
Place potato, cauliflower (except for 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor and transfer to a soup pot.
Steam the reserved cauliflower until just tender. Add these to the puree with all the other remaining ingredients, including the roasted asparagus (cut in inch long pieces) and the Tilapia (flaked into bits.) Heat gently and enjoy!