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The Tale of A Mom and A Beautiful Cauliflower

Buying Time:  Our girl snacking on a cup of tea and biscuits right before dinner

Once again fall has arrived and with it the array of coughing symphonies in the various circles of little people we keep.  For ten days prior to the actual descent of the full blown symptoms, I could see the writing on the wall.  The irritability.  The night time wake-ups complaining of Fires in Throats.... 

And finally my mother decided to sweep into town to be here for the inevitable unveiling.  To make soups and read books and play crafts and most importantly to lend an ear to my astonished whispered complaints over the dizzying performance at our feet...  (no matter how many illnesses have swept through our household  and the drama that goes along with them, I am always surprised by the amount of emotion a child can exert when she is under the weather! and that is being put very very mildly!)  

My mother had timed her visit perfectly.  On the way home from the airport,while Mr. Urban and my mother were still engaged in the niceties and greetings, our girl had broken into full blown sobs over nothing in particular.  By the time I greeted them at the door, the nose was running and the eyes were watery and red...  Just in time for my mother to take over!

It is so nice to have your mother take care of you and yours for six days.  But alas, mothers must go back to their lives of serenity, and once again you need to summon your inner goddess to pull it all together.

So it was that this evening I found myself face to face with one beautiful cauliflower and one handsome leek and a hungry child impatient for dinner.

Thank goodness for small miracles.  The soup was a hit and what's more, ready in 20 minutes!


Here's my gift to you for an easy and yummy dinner for "one of those nights"!


Cauliflower and Leek Soup

One head of Cauliflower, chopped and washed
One Leak, chopped and washed
Olive Oil
Chicken broth 2 cups
Milk or heavy cream 1 tablespoon
Salt and Pepper
A pinch of each curry powder, nutmeg and cumin (keep the spices light if you are making this for sick people.)

Saute the leeks for 2 minutes, add the cauliflower, salt, pepper and spices and saute for one minute before adding the chicken broth.  Bring to a boil and cook for 15-18 minutes.  Add the milk or cream (we used milk).  Puree the soup in a blender, reheat to thicken the soup slighly.  Serve with a drizzle of olive oil as garnish.

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