Cauliflower Soup

[marguerite_26]

With the Fall weather upon us, I'm craving comfort food.

Bet you are, too. Here's a favourite of mine when the weather turns nippy.



Cauliflower Soup

1 large head of cauliflower, cut into small flowerettes.
1 onion, sliced
6 large mushrooms, sliced
6 cups of chicken stock or vegetable stock

Preheat oven to 400.
Place cauliflower flowerettes on a baking sheet.
Season with salt, pepper, celery salt, olive oil.
Roast the cauliflower until soft and golden (approx. 45 min.)
While cauliflower is roasting, add olive oil to a large soup pot and sauté onions and mushrooms until golden.
Add roasted cauliflower to onions and mushrooms, cover with stock.
Bring to boil.
Season to your liking, I like lots of pepper and a half cup of parmesan cheese. (Rosemary or thyme also work well with this soup.)
Puree the soup before serving.
After serving, the soup can be topped with parmesan cheese and a little bit of table cream (make a pretty swirl if you have company!)

Comments

[marguerite-26.livejournal.com]

It is delicious. My hubby always remarks that it has the complexity to be from a restaurant.

And totally easy! The hardest thing is that it creates a few dishes. But it is well worth it!