There are so many things to love about the Orange Home Grown Farmers and Artisans Market. Every Saturday, locals line up to purchase their favorite finds, discover new stands, and sample tasty products. If you’ve ever been, you know our farmers market is home to so much more than fresh produce and deliciously healthy eats. They offer a variety of food trucks, live music, and even guided arts and crafts during their Kid’s Club once a month. One of our most anticipated activities, is when local culinary enthusiast, Lisa Gilmore, hosts a cooking demonstration every 2nd Saturday of the month.
Lisa Gilmore is sort of a big deal around these parts. She even won first place in last years “The Big Cheese Grilled Cheese Festival and Competition” at Provisions Market. This year’s throw down is April 12th, and it’s making us mighty hungry! We decided to try one of Lisa’s tasty recipes which would complement a good ol’ fashioned grilled cheese perfectly. So, we hit the Orange Home Grown Farmers and Artisans Market in search for all the ingredients we needed for her tasty dish.
Here’s what you’ll need to make Lisa’s Cauliflower Soup:
4 tablespoons olive oil plus 2 tablespoons butter
1 onion, diced
1 stalk celery, minced
1 large shallot, minced (you can use 2-3 cloves garlic, minced instead)
4 cups chicken broth
1 head of cauliflower, cleaned, cut into florets.
Kosher Salt and Pepper (1/2 teaspoon each)
2 tablespoon heavy cream
Put olive oil in large pot over medium heat. Add onion, celery, and shallot (or garlic) until veggies are tender….about 3-5 minutes. Add chicken broth and heavy cream. Stir in cauliflower florets and bring to a boil. Reduce heat to a simmer, cover and cook until cauliflower is very tender, about 20-25 minutes.
Use an immersion blender and blend until smooth and creamy. Stir in salt and pepper to taste. (If you don’t have an immersion blender, carefully work in batches in a food processor or blender). The longer you blend, the thicker it gets.
We topped of things off by sprinkling our favorite dry herbs and some extra cauliflower florets we had on hand. Simply pan fried with olive oil for a few minutes on the stove top and add to the soup. This entree is perfect for those cool spring evenings as a comforting and satisfying meal. Lisa says you can make this recipe 3 days ahead. After cooking, cool completely and store in refrigerator in an air tight container. To serve, simply reheat for about 5 minutes. This recipe was simple, yet so delicious!
This weekend, we challenge you to hit the Orange Home Grown Farmers and Artisans Market and make Lisa Gilmore’s recipe. They are open from 9:00 AM – 1:00 PM every Saturday at 304 N. Cypress Street, Orange, CA. We promise you wont be disappointed!