Valentine’s Day Two Soups in One Bowl

What could be better than making your valentine a delicious bowl of hot soup on a cold winter’s day? Why that would be making your sweetheart two soups in one bowl garnished with a heart crouton.

Here are recipes for two heartwarming soups— cauliflower apple soup and a roasted red pepper soup. To get the desired effect of two soups in one bowl, heat the soups in separate saucepans. Ladle the soups into two separate liquid measuring cups. Pour about 1/2 cup of each soup simultaneously at opposite ends of a shallow soup bowl. Make sure the soups are of the same consistency. You can use broth to thin the soups, or you can heat and reduce the soups to make them thicker.

To make the heart croutons—use cookie cutters to cut out heart shapes from pumpernickel or your favorite bread. Brush lightly with olive oil, then place in a 350 degree oven for 5 to 10 minutes.

The inspiration for this column came from my valentine—my husband, Steve, who suggested I make a soup with a heart in it. Happy Valentine’s Day!

Ingredients for Cauliflower Apple Soup

3 tablespoons olive oil
2 medium onions, chopped
8 garlic cloves, minced
3 tablespoons flour
6 cups chicken or vegetable broth, boiled
2 pounds cauliflower, cut into florets
1 Granny Smith apple, peeled and grated
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon dried tarragon
½ teaspoon dried basil
salt and pepper to taste

Heat the olive oil in a large soup pot or Dutch oven. Add the onions and garlic and cook over low heat until translucent. Do not allow the onions and garlic to brown.

Sprinkle the flour over the onion/garlic mixture and cook over low heat for about 1 minute.

Add the boiling broth, whisk well, and bring back to a boil for about 2 minutes.

Add the cauliflower, apple, ginger, nutmeg, tarragon, basil, salt and pepper to taste.

Bring all ingredients to a boil, then reduce heat, cover and simmer for about 30 minutes.

Allow the soup to cool for at least 10 minutes, then puree in batches in a food processor.

Reheat the soup when ready to serve.

Makes 6 to 8 servings.

Ingredients for Roasted Red Pepper Soup

3 tablespoons olive oil
1 pound leeks, white part only, cleaned* and sliced
6 garlic cloves, minced
3 tablespoons flour
6 cups vegetable or chicken broth, boiled
2 medium potatoes, peeled and diced
salt and pepper to taste
2 cups roasted red peppers, diced

Heat the oil in a large soup pot or Dutch oven. Sauté the leeks and garlic in the oil over low heat, for about 10 minutes, stirring frequently and making sure not to brown the leeks and garlic.

Sprinkle the flour over the leeks and garlic, and cook, stirring for about 1 minute.

Add the broth, bring to a boil, then add the potatoes and salt and pepper to taste. Lower the heat, then simmer, partially covered for about 40 minutes, or until the potatoes are tender.

Add the roasted red peppers during the last 5 to 10 minutes of cooking.

Allow the soup to cool for about 10 minutes, then puree in batches in a food processor.

Reheat the soup when ready to serve.

Serves 6 to 8.