The Benefits of Having Friends

G and I have moved A LOT since we got together over five years ago. We've lived in a total of four places and each time, we've had to readjust, settle in and make new friends. I've despise the process of moving and I always dread having to break into already-formed social circles. Once the boxes are unpacked and I've stalked a few young moms in the grocery store (I'm exaggerating - but how else are you supposed to make friends in a new town???), things finally start to seem like home.

When we moved to our new house in May, we immediately met several families with babies the same age as P. They are all generous, kind, thoughtful and supportive - how did we get so lucky??? I find endless comfort in knowing that I can turn to our new friends for advice, a night out or...a guest post!!! Amy (a.k.a. The Woman Who Whips Up Five-Course Dinners on a Weeknight While Chasing After a One-Year-Old) has graciously shared this fantastic recipe for cauliflower soup (if you don't like cauliflower, you can substitute it for broccoli, carrot, parsnip, etc.). Thank you, Super Mom! I CANNOT wait to try it out this weekend!

Ingredients:
1 TB olive oil
2 onions, rough chop
3 leeks, cleaned and roughly chopped
3 cloves garlic, rough chop
4 stalks celery, rough chop
2 bulbs fennel (optional)T
Thyme, 3-4 stems
Bay leave, 2 each
2 bunches, cauliflower removed from stems

2 boxes chicken stock
Kosher Salt, to taste
White pepper, to taste

- Add oil to dutch oven and when heated, add onions, leeks, garlic, celery, fennel, thyme and bay leaves;
- Add chopped cauliflower and chicken stock and season with salt and pepper;
- Simmer for 45 minutes-1 hour, or until cauliflower has softened;
- Remove bay leaves and thyme;
- Puree soup with stick hand blender, food processor or blender (if using food processor or blender, puree in small batches.  The heat of the soup will cause it to expand);
- Return soup to pot and adjust seasonings.

Notes:
1. With any light colored soup, I use a 'white mirepoix', which is pale colored aromatics (onions, leeks, garlic, fennel, celery).
2. Sweat: low heat with little fat. Cook veggies with no color.
3. White pepper has more of a punch than black pepper so use it wisely.
4. You can always add heavy cream to make it a bit more luxurious.