Tuesday, March 2, 2010

Roasted Cauliflower Soup

My brother always called (and still does) cauliflower, "ca'awful' flower", but I've always liked it....most of the time. This recipe is out of Family Circle magazine. I thought it was good and after eating it I thought it would be more amazing if you add ground red pepper and some parmesan cheese. ☺

Roasted Cauliflower Soup

1 large head Cauliflower, cut into florets
1 large Onion, sliced
2 cloves garlic, minced
2 Tablespoons Olive Oil
15 oz Chicken Broth
1 cup Water
1 Bay leaf
1 tsp Thyme
1 cup Milk
Red Pepper, ground (optional)
Parmesan Cheese (optional)

Toss cauliflower, onions, garlic, and olive oil together, spread on cooking sheet and roast at 400 for 30 minutes. Stirring halfway through.
In a saucepan, combine cauliflower mixture, broth, 1 cup water, bay leaf, and thyme and bring to a boil. Turn down heat and simmer for 20 minutes. Throw away bay leaf and puree soup with a processor (I used the immersion blender), return to pan, stir in milk, salt and pepper and cook until warm through.

Toss the garlic, onions, cauliflower and olive oil together
spread on cooking sheet and roast at 400 for 30 minutes
add the roasted cauliflower mixture to water, broth, bay leaf and thyme. Bring to a boil and simmer for 20 minutes. Throw out bay leaf and puree soup.
add milk, salt and pepper and heat through.

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