Cauliflower Soup
Oct. 17th, 2008 12:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
marguerite_26With 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!)
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!)
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Date: 2008-10-17 05:02 pm (UTC)no subject
Date: 2008-10-17 05:12 pm (UTC)