Super Bowl Sunday is just around the corner. If I read the Roman Numerals correctly, it’s Super Bowl 48..Not 49-er. And while, we, as New Yorkers, lament that our (or Jersey’s depending upon how you look at it) hometown team won’t be playing, we rejoice in the fact that at least one Manning will be there….Hopefully leading the Broncos to victory.
And, let’s be honest, we’re just happy it’s not the Patriots.
I know it’s almost Super Bowl Sunday because I saw the Budweiser Clydesdale horses outside of my apartment the other day. That’s right, a team of boozy Broncos led by some Cowboy towing a ton of beer. Right here on 67th St. Only in New York, Kids.
And, then there are all of the cooking tips on TV. Seem that no one eats like a Saint on SBS. Most chow down more like Cardinals – twice their weight in one day – and view Super Bowl Sunday as an excellent opportunity to consume 8million tons of guacamole – always seemed odd to me. Maybe those Texans started this tradition of guac. Americans pride themselves on creating 7-layer dips in the shapes of football stadiums, wrapping billions of cocktail weenies in crescent dough and consuming copious amounts of …beer.
I, on the other hand, prefer to provide my guests with Giant Soup-er Super Bowl soups. Last year, I made the Soup-Er simple Taco Soup…..this year, I’ll be mesmerizing Manning fans with a not as simple, but equally delicious, White Bean, Cauliflower, Chicken Sausage Soup. A soup that may even entice my Seahawk friends Jet-ing in from the west.
Tiny Apartment Tips:
- If you don’t have a hand held blender – get one. They don’t take up a lot of space, aren’t that expensive, come in pretty colors (mine is pink) are dishwasher safe and make an easy job of pureeing your soup.
- Timing is everything – since you’re having people over, clean as you go – you don’t have counter space for all of those dirty pots & pans anyway and your kitchen probably doubles as your bar, coat rack, convening space for friends and Titans of Industry.
- If you don’t have a Viking range, no worries, yours will be just fine.
Soup-Er Super Bowl Soup (serves 6)
4 Chicken-Cheddar-Spinach Sausage links Sliced – mine were from Oscar’s Smoke House upstate – because Rachael Ray says so…PS, they ship to NYC
- 2 Cans White Northern or Cannolini beans – the big white ones not the Redskin-ed ones – rinsed
- 2 Cups Cut Cauliflower – don’t be an over Packer – just 2 loose cups will do
- 1 Medium Yellow Onion Diced
- ½ Small Shallot diced
- 2 Cups of fresh spinach leaves
- 1 Bay leaf
- Leaves from 2 sprigs of fresh Thyme – ok, mine are frozen – not in the refrig-e-Raider, but in the freezer
- 4 Cups of Good Chicken Stock – like you’d ever use ‘bad’ chicken stock?
- 1 Cup of Water
- Salt and Pepper
1. Preheat oven to 425 degrees
2. Spread the cauliflower on a lined baking sheet (Reynolds Wrap pan-lining paper is my fave), sprinkle with EVOO and salt and gently mix
3. Put Cauliflower in to oven and roast for :30mins
4. Meanwhile…..In a large stock pot – Le Creuset, s’il vous plait – over medium heat, sauté the diced onion and shallot in about 2 tbsp of EVOO until well softened and sorta translucent – about :10 mins
5. Toss in a Bay Leaf for flavoring….
6. Add 4 Cups of Chicken Stock and 1 Cup of water
7. Add in the roasted cauliflower and the Thyme leaves
8. BTB / RTS – bring to boil, return to simmer….but, you knew what I meant
9. Simmer for :25 minutes until the cauliflower is well softened. Keep an Eagle’s eye on your simmer – it’s an art, simmering.
While that’s simmering….
9. In a frying pan over medium/high heat, add 1 tbsp of EVOO and sauté the sausage slices until browned.
10. Remove the sausage and set aside
ABOUT :10mins – read a book, call your mom, watch an episode of ‘That’s So Raven(s)’, whatever….
11. In the sausage-y pan, add the spinach and wilt – :04 mins ish
12. Remove the sautéed spinach and set aside
13. Back to the large stock pot….After :25 minutes Turn off heat on Stock Pot…….Remove the bay leaf
14. Stir in 1 15oz can of White Beans and simmer another :05 minutes
15. Add pepper to taste – about 4-5 turns of a mill
16. Puree mixture with pretty pink hand held blender until smooth – you may have to chase the chunks of cauliflower…Like a Lion, Panther or a Bengal Tiger might chase down its prey.
17. Stir in 1 Cup of Cannolini / Northern White beans and the cooked sausage and the spinach. I like a soup that eats like a meal…so, I add no more stock… you do what you want, you know what I’m doing…If your guests are hungry as Bears, Ram in another can of beans to make it more stew-ish. You can also stir in some cream, don’t need to, but can – whatever you want. You’re the Chief Chef here.
18. Have some spice-loving Buccaneers coming over? You can, at this point, stir in a few dashes of Gindo’s Fresh and Spicy Spice of Life…for an extra point or an onside kick!
19. Heat Through
20. Serve warm (just in a simple soup bowl, no need for the formality of fine china on gilded Chargers).
Add some yummy, crusty bread - I paid just $1.19 for a baguette at Fairway today! At that price, I felt like a Steeler of breads!
So….the Giants didn’t make it to the big game. It’s fine. Truth be told, I’m more in to the commercials anyway…And the cooking. And, with this chicken sausage, white bean and cauliflower soup – it’s sure to be a Soup-er Super Bowl Sunday!
PS – Maybe you’d rather watch reruns of Falcon(s) Crest instead of the Big Game. Listen, if you need to be entertained, find the 32 NFL teams mentioned in this post.
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