Our last evening in Jackson Hole, we happened upon what I thought was one of the best meals of the entire trip at the restaurant, Spur, as featured in our Jackson Hole – Eats, Drinks & Damages. I immediately knew that after our sprint across Teton Village that I would love the restaurant based on the entry way. The atmosphere and design of the Spur is like rustic meets modern. And obviously not only was the atmosphere amazing but the food was literally to die for and the service was incredible.
I was a waitress one summer at a local restaurant and feel that working in the food industry is a must for everyone. It truly makes you have an appreciation for how hard the food business really is. Based on how knowledgeable, quick, and modest our waiter was, you would have thought he has been working in the food industry for a century. We literally asked him 100 questions and he was able to answer each question to the fullest extent and managed to never appear annoyed with our table. I have such an appreciate for a waiter that knows the base of a soup. All vegetarians/vegans understand this never ending frustration.
That evening, I throughly enjoyed a roasted beet salad and cauliflower soup after our waiter assured me it was from a veggie base. Hallelujah. While I absolutely love beets, the cauliflower soup was my favorite part of the meal. Ever since I have been wanting to recreate the soup at home. And the crisp fall air gave me the inspiration.
I doubled a recipe by Gina at Skinny Taste for Dad’s Creamy Cauliflower Soup because I had four out of the five ingredients at home. Win win. A look below at Skinny Taste’s recipe that is perfect for fall and leaves you full and warm!
- 1 tbsp butter
- 1 tbsp flour (I used all purpose)
- 1 medium head cauliflower – chopped
- 1/2 cup chopped onions
- 4 cups broth (I obviously used vegetable broth, low sodium)
- salt and pepper to taste
- hot sauce (inspired by the Spur)
- Chop cauliflower head into small pieces and dice the onion.
- Melt butter on low heat in a large saucepan. Once melted, add the flour and stir for about 2 minutes.
- Add the onion, cauliflower and broth to the saucepan and bring to a boil. Cover and reduce to a simmer. Simmer until the cauliflower is tender, approximately 20 minutes.
- Puree with an immersion blender. That is if you have one. I pureed with my Magic Bullet, which just proves it can do ANYTHING.
- Season with salt and pepper.
- Top with choice of toppings. I went for hot-sauce and some crispy bacon for the boy!
Admittedly the home version didn’t quite compare with the Spur‘s. It was creamy and light and the perfect soup to spice up to your preference!