Dear Boston drivers,

 

Get your shit together.

 

 

 

Get it all together, put it all in a box or something so it’s together……and if you gotta take it somewhere, take it somewhere.

Take it to the shit store and sell it or put it in a shit museum.

 

 

 

 

 

 

 

 

 

I don’t care what you do, you just gotta get it together.

 

 

 

 

 

 

 

 

 

 

 

 

Get your shit together, Boston.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cauliflower and Blue Crab Soup 

What I Used

2 lb fresh Maryland Blue Crab. 1 Large Cauliflower Head. 2 qt. Vegetable Broth.  1 pint Heavy Cream (sub: heavy coconut cream).  6 tbsp Unsalted Butter. 1 Handful Fresh Dill. 

What I Did

LUSCIOUS. That’s how my friend describes this soup.

Go make this luscious soup.

 

 

Peel the stalk and leaves off the cauliflower, then roughly chop the cauliflower.
http://ivegotcake.comhttp://ivegotcake.com

In a large pan, add the cauliflower, broth, salt and pepper.
Bring to a boil then reduce heat to medium and cook, covered, for 20 mins or until the cauliflower is soft.

When the cauliflower has softened, remove from heat.
Using an immersion blender, blend until smooth.

Add the butter and heavy cream.
Mix until smooth.

cauliflower_souphttp://ivegotcake.com

Place the pot back on the heat.

Bring to a boil then reduce heat to a simmer.
Simmer gently, stirring often, until the soup thickens to a texture you like.
fresh_dillhttp://ivegotcake.com

Stir in the chopped dill.
Taste for seasoning.

Remove from heat and set aside.

Gather a couple serving bowls and place small handfuls of the crab in the middle of the bowls.
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Serve, by ladling the soup on top of the crab and placing a couple additional chunks of crab on top.
soup_appetizersboston_food_bloggerscauliflower_and_crab_soup

This makes 6-8 luscioussss servings.

You make this for someone and they’ll thank you in person and in writing.
creative_uses_of_cauliflowerCauliflower_soup_ideasblack_chefscauliflower_recipescrab_soupboston_food_bloggers

Imagine if you had purple cauliflower on hand…


 

 

 

Cauliflower and Blue Crab Soup 

2 lb fresh Maryland Blue Crab. 1 Large Cauliflower Head. 2 qt. Vegetable Broth.  1 pint Heavy Cream (sub: heavy coconut cream).  6 tbsp Unsalted Butter. 1 Handful Fresh Dill.

 

INSTRUCTIONS
1.  Peel the stalk and leaves off the cauliflower, then roughly chop the cauliflower.
2. In a large pan, add the cauliflower, broth, salt and pepper.
3. Bring to a boil then reduce heat to medium and cook, covered,for 20 mins or until the cauliflower is soft.

4. When the cauliflower has softened, remove from heat. Using an immersion blender, blend until smooth.
5. Add the butter and heavy cream.
6. Mix until smooth.

7. Place the pot back on the heat. Bring to a boil then reduce heat to a simmer.
8. Simmer gently, stirring often, until the soup thickens to a texture you like.
9. Stir in the chopped dill. Taste for seasoning.
10 Remove from heat and set aside.

12. Gather a couple serving bowls then place small handfuls of the crab in the middle of the bowls.
13. Serve, by ladling the soup on top of the crab and placing a couple additional chunks of crab on top.
❤ ❤

56 Comments

    1. Aww thank you for thinking of me Georgie!!
      And no, I subbed the heavy cream with coconut cream. I wouldn’t DARE use real cream.
      Butters alright though. It doesn’t have much of an effect on me, is that weird?

  1. Oh, oh, this is amazing. I have cauliflower and I am guessing I can purloin a crab from somewhere. Seriously I would never have thought about pairing these two things together, but it looks so so good. 🙂

    1. Claire you msut try this!

      My friends boyfriend was around when brought some over to my friend so he tried it and all he kept saying was, “wow”

      “wow……*spoonful*……wow……….*spoonful*……you made this?”
      – yes
      “wow….”

  2. Oh yummy! I just showed this to the hubs and he was all over it. He loves soups, especially the creamy ones! He’s like ‘lets make this’ and by lets he means me….lol

    xo, jackie
    stylemydreams.com

  3. Question: did you use fresh crab (as in, steamed yourself) for this? Or did you use a specific type of crab meat (lump, claw, backfin)? This looks really good but I’d probably have to go with the pasteurized crab in cans to make this since the whole ones don’t like M all that much.

    Love the redesign lady!

    1. Thanks for noticing the re-design!! I was a little stoned over the weekend and got creative. Still customizing things in CSS though and fuck my life on that part.

      Leave it to you to ask the smart questions, Elizabeth!

      No I def did not steam the crab myself. I would kill myself if I had to crack all those tiny legs open and fuss for hours to extract a thumbnail portion of crab meat – fuck THAT.

      There’s a seafood grocer by me that freshly cans seafood like this but any (refrigerated) canned crab will do.

      DON’T USE FROZEN OR NON-REFRIGERATED CRAB.
      That shit is disgusting.

      And I used Lump crab meat for the most part; the can was layered at the top and the bottom with claw meat.

      1. I don’t know….PA drivers are pretty bad too! They stay in the left lane without passing and drive so damn slow!! And when it comes to merge they all get in the right lane for like two miles before the merge and get mad when you pass them to drive to the ‘actual ‘ merge. They’re freaking crazy 😜

  4. Oooooh spill the tea, what happened on the road in Boston?? Erm, I want to get into this but erm, it has crab so you know where I stand. Hon, did you celebrate Halloween this year? Normally you rock some sexy costume… X
    Ps I see you changed yr web layout, I got a bit of a shock at first but I like it!

  5. Luscious is some compliment! The soup looks wonderful, and so much crab! Cooking the cauliflower instead of roasting preserves its white colour making the crab the real central focus. The dill is also a very nice touch.

Go on, get it out..

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