We’re just back from a two-week stay in Provincetown, Massachusetts at the tip of Cape Cod. We made the trek up the east coast, canine kids in tow, in two days. Following the Halloween festivities on Saturday, we made the trip back to Atlanta. Being our first long road trip with the dogs, I’m pleased to say that with a car packed to the gills, Greeley, Olive, and Milo made the trip like real champs.
Jim and Mr. Milo
The Cape is incredibly beautiful year-round, but this year was special. Due to a drier summer in the area, the peak season for fall color was later than normal. Beautiful golds, oranges, and reds; mid-50 degree temperatures; and crystal-clear, crisp days were perfect conditions for long afternoon walks along Commercial Street.
A Provincetown sunset
Some good friends came up for Halloween weekend. One afternoon we packed some wine, cheese, and a blanket and drove to the beach for the sunset. The “kids” were hysterical on the beach. Being landlocked in Atlanta, they had never experienced the beach, and Milo took full advantage. He would take nosedives into the sand and then tear around the other dogs. There’s nothing as delightful as seeing a puppy experiencing something new for the first time.
A little play session on the beach
And then there was the food… Dining out in P’town was another highpoint of the trip. Our favorites are The Red Inn, The Mews, Sage, Front Street, and Ross Grill, and none of these restaurants ever disappoint when it comes to exquisite cuisine. If you’re a lobster fan, you’re in heaven in P’town. I’m sure I had lobster in one form or another six or seven times. I just couldn’t resist all the variations, including lobster rolls, lobster tacos, boiled lobster, and lobster salad.
A Provincetown classic
Halloween night was the highlight of the trip. The town hosts a huge costume ball at the Town Hall, and creative people came out in droves in some of the best costumes I’ve ever seen.
Before the trip, I made a delicious Roasted Cauliflower and Fennel Soup. I had all intentions of posting the soup during our trip, but as it turned out, travel distractions got in the way. So, as the dust has settled this week, I’m finally getting back to the blog.
We’re in full soup mode in our house and this one is perfect for this time of year.
Ingredients
1 large head cauliflower, cored and roughly chopped into 1-inch pieces
1 large fennel bulb, cored and cut into eighths
4 tablespoons extra virgin olive oil, divided
1 1/2 teaspoon kosher salt, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh tarragon
3 cups low-sodium chicken stock
2 cups milk
4 ounces crème fraiche
1 teaspoon salt
1/4 teaspoon white pepper
Fennel fronds (for garnish)
Instructions
1. Preheat oven to 425 degrees. In a large bowl, toss cauliflower and fennel with 2 tablespoons olive oil and 1/2 teaspoon salt until coated in oil. Place in a single layer on a large baking sheet. Transfer to oven and bake for 15 to 20 minutes until cauliflower is tender and browning.
2. In a Dutch oven or heavy soup pot, heat 2 tablespoons olive oil over medium high heat. Add onion and saute for 3 to 4 minutes. Add garlic and tarragon and saute for 2 to 3 minutes, stirring regularly. Add chicken stock and roasted vegetables. Bring to boil, reduce heat, and simmer for 15 minutes. Remove from heat and cool for 15 minutes.
3. In batches process soup in a blender until smooth. Return soup to Dutch oven and place on cook top over medium heat. Add milk, crème fraiche, salt, and pepper. Stir continuously until well combined and crème is melted. When soup is heated through, remove from heat. Ladle into soup bowls, garnish with fennel fronds, and serve immediately.
https://southernboydishes.com/2015/11/08/roasted-cauliflower-and-fennel-soup/You may also like:
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This looks like such an interesting recipe. I don’t use fennel very often as I never know what to do with it. This recipe looks worth giving a try. Obviously this trip was pre-Covid.The beach and sky photo look like a painting.
LOVE recipes with cauliflower, this looks so delicious! Thanks for sharing.
This soup looks so delicious! I love cauliflower, so I already know I’ll love this too. Thanks for sharing!
I love any recipe with cauliflower, so I already know I’ll love this soup too. Can’t wait to try it!
First: what a gorgeous sunset! I’m a lover of sunset pics and I melt every time I see a new one. Second: your soup recipe sounds so delicious! I really like cauliflower on my recipes, but I’ve never tried making soup out of it. I’m definitely going to try it. Thank you for posting it!
My newest food passion is roasted fennel,so finding this recipe made me giddy with joy! I can’t wait to try it!
This sounds really good. Does it keep and rheat well?
Thanks for dropping by, Marcie. Yes, the soup will keep in the refrigerator for a couple of days and should be fine to reheat. It it gets too thick, you can add some chicken stock to get the right consistency. Enjoy!
I love fennel. This season is the first time I am attempting to grow it in the garden. fennel is under appreciated vegetable-the crisp and subtle anise flavor is a beautiful addition to salads, soups and holds up well to roasting.
What a great getaway to Cape Cod. No doubt this time of year is beautiful.
Merry Christmas and Happy New Year.