Paired with a Farmhouse Ale/Saison
Happy National Dairy Month friends! I hope you all have been celebrating with all things delicious utilizing dairy products! This is by far my favorite time of the year. It’s finally steadily warm outside. All of the plants have either bloomed or are blooming. Most of all however, is that I am obsessed with the fact that fresh fruits and veggies are finally gracing the shelves of the market. This recipe highlights those ingredients. Now I know what most of you are thinking, soup is a winter recipe! Well, I’m here to tell you that that is simply not true. Soup can be enjoyed any month of the year, and I’m going to prove it to you!
This soup celebrates spring. While I love cauliflower, it needs extra ingredients to enhance it’s flavor. I’m not a huge fan of it on it’s own. The pistachios and parmesan cheese really help this cauliflower shine. A dash of cayenne pepper and a sprinkle of fresh thyme really elevates the spice profile which the cauliflower desperately needs in this recipe. While also embracing fresh veggies and a certain amount of nuttiness in this recipe, it is the creaminess of this soup that really makes it stand out. This is all thanks to Stremick’s Heritage Organic Milk. I love that it is so fresh and produced by a family-owned company that really cares about the highest quality certified organic milk. You really can’t go wrong with fresh milk, and Stremick’s Heritage Organic Milk is just that. I think it is a common misconception that you need a roux (flour mixed with melted butter) to get a creamy soup. This is simply not true. All you need is an ingredient like this super fresh milk to really make a creamy soup shine.
This soup is incredibly simple to make, and fortunately doesn’t take a ton of ingredients to whip up. It all starts with a soaking of the pistachios. Pistachios are softer than other nuts, so they really only need to soak for about 30 minutes. This can be done while you are preparing the rest of your soup. After they have soaked, then you just pop them in the blender. They will blend in a jiffy. The soup itself is a combination of cauliflower, onion, scallions, garlic, and thyme. Milk and vegetable broth make up the brothy, creamy base. A dash of cayenne pepper makes the rest of the flavors pop and parmesan cheese is the cherry on top. It just adds to the creaminess of the soup. This one is a winner you guys.
It is no surprise that the milk in this recipe brings out it’s creaminess, and I am a firm believer that Stremick’s Heritage Organic Whole or 2% Milk is the way to go. 1% milk will also work, but won’t be as creamy. So as you are strolling down the dairy aisle during National Dairy Month, don’t forget to pick up a half gallon of this milk for this recipe!
Do you need some more inspiration for dinner recipes this spring and summer? Be sure to check out the Easy Home Meals website. There are so many great recipes celebrating Dairy Month!
Creamy Spring Cauliflower and Pistachio Soup
Beer Pairing It’s officially spring (and almost summer), so it is officially farmhouse ale/saison season! This is also my favorite season because farmhouse ales just happen to be my favorite style of beer! I’m not going to lie. It’s not hard to pair with this style, and I do pair with it often. While farmhouse ales pair well with so many different flavors, they pair best with fresh and earthy flavors. Farmhouse ales alone can be super earthy which is why they pair so well with fresh veggies. The cauliflower and pistachios in this soup are obviously the stars of this recipe. They are both super earthy and a farmhouse ale really brings out their flavors. When you go to pick your pairing, I really believe a farmhouse ale is the way to go. Some other options could be a very light pale ale or a hefeweizen. Any way you decide to go, be sure to not skip the beer pairing! It’s the best part!
I love this recipe for the spring and summer months. It is light and bright and has the perfect amount of nutty roastiness that sets it apart from other creamy cauliflower soup recipes. I hope you guys enjoy this recipe as much as we do. It doesn’t get more comforting than this!
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 1 1/2 cups pistachios, shells removed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 scallions, white and light green parts only, sliced thin
- 4 cloves of garlic, minced
- 4 cups cauliflower florets
- 2 teaspoons chopped thyme
- 8 cups vegetable broth
- 3 cups whole or 2% milk (Stremick's Heritage Foods)
- pinch of cayenne pepper
- salt and black pepper
- 1 1/2 cups finely grated parmesan cheese
- Toppings: pistachios, parmesan cheese, sour cream drizzle
- Add the pistachios to a medium bowl. Fill with water just so that the pistachios are completely submerged. Set aside to soften for about 30 minutes.
- In a large soup pot, add the olive oil. Heat over medium heat and then add the onion and scallions. Cook until softened, about 8 minutes. Add the garlic and cook for an additional minute or until fragrant. Add the cauliflower, thyme, and vegetable broth. Season with salt and black pepper. Bring to a boil and then lower the heat to a simmer. Cover and simmer for about 30 minutes.
- Meanwhile, add the pistachios (along with the water) to the pitcher of a high-powered blender. Blend until smooth. This may take a minute or so. Add the pistachio mixture to the soup.
- Lower the heat to the lowest setting possible. Taking an immersion blender, blend the soup until completely smooth. If you do not have an immersion blender, a regular blender will work just fine. Just work in batches and blend carefully as the soup is hot and can easily build up enough pressure in the pitcher to pop the top off.
- Add the milk, cayenne pepper, and more salt and black pepper to taste. Bring to a simmer and cook for another 10 minutes. Lower the heat again to the lowest setting possible and add the cheese. Stir to melt.
- Keep the soup warm on the stove until you are ready to serve. Garnish with sour cream, pistachios, and parmesan cheese. Enjoy!