Description
A decadent, yet simple to make, soup
Ingredients
Scale
- 1/4 cup plus 2 Tbsp olive oil, divided
- 4 large cloves garlic, thinly sliced
- 2 shallots, peeled and chopped
- 1 large potato, peeled and chopped
- 1 head cauliflower, core removed and florets cut into smaller pieces
- 1/2 cup vodka
- 4 cups chicken or vegetable stock
- 1 head broccoli, cut into florets
- 2 smoked pork chops
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan
- Salt and white pepper
Instructions
- In a small sauce pan combine 1/4 cup olive oil and thinly sliced garlic cloves. Bring to a gently simmer for 5 minutes. Remove from heat and allow the garlic to steep while making soup.
- In stock pot over medium heat, cook the shallots, potato, and cauliflower in 2 Tbsp olive oil for 3-4 minutes. Add the vodka and cook for another minute. Add the stock, bring to a boil, then cover and simmer for 15 minutes.
- Using a stick blender, process the soup until smooth. Press through a sieve, if desired.
- Return soup to a boil and add the broccoli, cooking for 5 minutes.
- Brown the smoked pork chops in a frying pan, then cut the meat off the bones.
- Remove soup from heat, stir in the cream and parmesan cheese, allowing it to heat and melt, then add the pork. Season to taste with salt and white pepper.
- To serve, ladle into bowls and drizzle with a small amount of garlic-infused olive oil.
Notes
For extra flavor, add some of the garlic cloves to the soup before puréeing. The garlic will be mellow to taste and soft in texture after simmering in the olive oil.
Leftover garlic and olive oil are a great addition to Swedish mashed vegetables, called rotmos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
