Around the holidays, my mom often serves soup and sandwiches for a low-key meal the night before she’s serving a larger, more labor-intensive one. I’ve taken this tradition to heart. Not only is soup comforting for traveling guests, it’s also a welcome dish for the cook because it can be prepared in advance. <br /> <br />Inspired by a side dish of cauliflower with pears, sage, and hazelnuts from Andrew Carmellini’s Urban Italian, I took these same flavors and turned them into a fall soup. This soup is all about building layers of flavor -- you start with leeks and shallot, then lightly brown the cauliflower, potato, and pear with sage and thyme before adding chicken stock for a lazy simmer on the stove. You then puree the soup until it’s silky and smooth. I considered finishing the soup with cream or milk but decided it’s lovely without it. <br /> <br />The pear is definitely the secret weapon here -- it adds a subtle sweetness and marries perfectly with the other flavors. A prosciutto panini or simple grilled cheese sandwich makes a perfect accompaniment. Fear not making this soup for the self-avowed cauliflower haters in your family -- it's sure to win them over. <br />

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