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

[empress-jae.livejournal.com]

how do you think this would taste sans mushrooms? (iz allergic.) :D

[marguerite-26.livejournal.com]

hmmm... the cauliflower is certainly the main taste. I think the mushrooms just make it a bit richer.

It would be fine with just onions and cauliflower, I think.

I'm trying to think of another way to balance the flavours without muchrooms...

OH! use beef stock instead. I think that would compliment the onions and cauliflower in the same way that the mushrooms do. Good luck! If you try it, let me know how it goes.

[empress-jae.livejournal.com]

i like the idea of beef stock. maybe i could substitute say...red or yellow potatoes? just to keep that rich and hearty feel?

[marguerite-26.livejournal.com]

Potatoes would work but I woudldn't use too many. The cauliflower makes the soup very thick already.

Just beef stock, onions and cauliflower might be enough.

But go with your gut.