During our recent vacation in Anguilla, we returned to Veya Restaurant in hopes of lucking into the chef, Carrie, lugging a freshly caught tuna through the front door, as she did during our last visit.
That was weirdly wonderful and serendipitous.
Instead, Carrie was busy serving teeny portions of parsnip and cauliflower soup to whet our appetite for dinner while we perused the menu.
I couldn’t wait to try to replicate it when I returned home.
Fatigued from a long travel day and the shock of returning to a house full of Santas and winter cold, all I wanted was a luscious bowl of soup.
My first attempt, I roasted the cauliflower, but that didn’t produce the pure, creamy white beauty that was so appealing at Veya.
I found the following version on chow.com.
This is delicious as a teaser before a special dinner, or as a substitute for mashed potatoes, alongside anything you dream up.
2 tablespoons olive oil
2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1-1/2-inch pieces
8 ounces parsnips (about 2 medium), peeled and cut into large dice
1 medium garlic clove, smashed
2 teaspoons kosher salt, plus more as needed
1 1/2 cups whole milk
Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
Add the milk and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Simple and this technique lends itself to lots of variations.