Werewolf Soup

A big bowl of this warm and creamy soup brings a little bit of heat and looks just like a full moon, perfect for a chilly night and all those “hangry” (angry-when-hungry) eaters in your house. While it takes a bit of time for the veggies to soften up, all you really need for this recipe is a big pot and an immersion blender, food processor, or blender.

1 head cauliflower, coarsely chopped (greens removed)
1 parsnip, peeled and chopped
1 leek bulb, thinly sliced
1/2 yellow onion, chopped
1 shallot, finely chopped
4-5 cloves garlic, peeled and chopped
~ 6 cups chicken stock
3 tbsp clarified butter

~ 1.5 tbsp Kosher salt (or to taste)
1 tsp freshly cracked pepper
1 tsp red pepper flakes (optional)
fresh sage, for garnish (optional)


In a large stock pot, melt the clarified butter on medium heat. Add cauliflower, parsnip, leek, onion, shallot, and garlic and sauté until veggies begin to soften and caramelize (about 10 minutes). Add the chicken stock, salt, and pepper and simmer about 35 minutes or until vegetables are completely soft. Add red pepper flakes, adjust seasoning to taste, and remove soup from heat.

Using your blending tool of choice, purée the soup until uniform and smooth. Serve immediately, garnishing each bowl with a sage leaf.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.