Soup is the answer!

Our son brought 6 friends home last weekend---a respite from the Washington, DC internships they are involved in.  They hoped for rest, relaxation and some home cooking!  I was happy to oblige.  One of our visitors eats meat sparingly, so, on a blustery fall day, having a large cauliflower in my fridge, I made Cream of Cauliflower Soup.  This recipe comes from my mother-in-law, who served it the first weekend I went to my husband's childhood home to "meet the parents" when we were dating many years ago.  While stirring, I realized that I was making this soup close to what would have been her 81st birthday.  So, this delicious soup will feed the hungry who might just be vegetarians, and for me, honors a wonderful woman of many talents.

Cream of Cauliflower Soup
2 Tbsp. Butter
1 large onion, chopped
2 cans (14 ounces each) chicken broth (I used the equivalent of Better than Broth dissolved in water)
2 medium carrots
1 medium cauliflower
1 cup half and half (I used 2% milk to save calories)
1/8 tsp. nutmeg
salt and pepper
sour cream
In a 3 or 4 quart saucepan, melt the butter, add onion and saute until limp (5-10 minutes).  Pour the broth into the pan and bring to a boil.  Meanwhile, uct carrots in 1/4 inch slices and cauliflower into flowerets.  Add veggies to broth.  Reduce heat, simmer until very tender (about 20 minutes).  Pour small amount at a time into blender.  Return puree to pan.  Add milk, nutmeg, salt and pepper to taste.  Heat to simmering.  It it is very thick, add more milk to thin to your liking.   Serve with a dollop of sour cream.  4-6 servings

Good things come to those who wait.....

...through rain and wind and all the awful weather of this fall.  Yesterday, in our raspberry patch, I found large, sweet berries.  Many times in the last couple of weeks I have only found wilted, moldy raspberries.  But our recent sunny, dry weather has ripened the last of the berries for the season--the taste of summer in October, to be savored and remembered until next year!

I love this breakfast:  Non-fat, plain Greek yogurt, roasted almonds, raspberries and a drizzle of honey.  Nothing is better to get you going in the morning.  Remember, don't buy roasted almonds, do it yourself:  spread several cups of whole almonds on a baking sheet, place in a 350 degree oven for about 10 minutes, let cool.  Use a handful for breakfast, freeze the rest for future use.