ROASTED CAULIFLOWER SOUP

nysd cauli soup ROASTED CAULIFLOWER SOUP

It is a frigid Tuesday night in New York City in the New Year 2012, one of the coldest couple of days we are having this winter. I’m not a big fan of the cold weather, I rather take the snow and sleet any day as long as I am not trapped indoors during that time.  Days like these call for hot, body and mind warming soups that comforts your souls.  These last several days, I’ve been into making different variety of soups.  Like yesterday, I made a butternut squash soup since we were not really digging the flavor we winded up having left overs today again.  Unlike the roasted cauliflower soup I made on Sunday, the whole pot was finished during lunch and dinner.  I’ve made this soup several times before and each time I make it tastes better and better!  Maybe it’s the soup or maybe it’s the Creme Fraiche! We’ve yet to decide!

Note: The plate is Lenox the Mediterra Menorca Collection

nysd cauli soup 1 300x200 ROASTED CAULIFLOWER SOUP

nysd cauli soup 5 300x200 ROASTED CAULIFLOWER SOUP
nysd cauli soup 5 300x200 ROASTED CAULIFLOWER SOUP

nysd cauli soup 4 300x200 ROASTED CAULIFLOWER SOUP
nysd cauli soup 2 300x200 ROASTED CAULIFLOWER SOUP

ROASTED CAULIFLOWER SOUP
Slightly Adapted from Epicurious

Ingredients:

  • 1 large head cauliflower  - cut into small pieces
  • 3 garlic cloves sliced
  • 2 small onions diced
  • 4 tablespoons olive oil
  • 5 cups of vegetable  broth (or chicken broth)
  • 1 bay leaf
  • 1 – 8 oz Creme Fraiche or 2 cups heavy cream
  • Salt for seasoning
  • Black Pepper for Serving
Preparation:

Preheat oven to 425°F.

Cut cauliflower into 1-inch florets. In a large baking pan toss cauliflower, garlic, and onions with 2 tablespoon of oil to coat and roast in middle of oven about 30 – 45 minutes, or until golden.

In a heavy large saucepan over medium heat add in the vegetable broth, roasted cauliflower mixture, and bay leave and simmer for 30 – 45 minutes or until cauliflower is very tender.

Discard bay leaf and puree soup in batches in blender, or all at once with an immersion blender, until smooth. (Use caution when blending hot liquids). (If using creme fraiche add it in while pureeing and blend until smooth.)  Return soup to medium heat and stir in cream. Heat soup over moderate heat until just heated through.

Serve warm with a pinch of black pepper on top.

 

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3 Responses to “ROASTED CAULIFLOWER SOUP”

  1. Efsus on 04 Jan 2012 at 1:35 PM #

    Ben yine tabakta kald?m. Çok ?irin ve dekoratif. Muhte?em bir tabak. Güle güle kullan?n. Nereden buluyorsunuz bunlar??
    En iyi dileklerimle,

  2. admin on 04 Jan 2012 at 9:08 PM #

    Efsus – Cok tessekkurler. Tabak Lenox’dan burdan bulabirlirsiniz. http://www.lenox.com/cat/index.cfm?fuseaction=prod&pid=16832&kf=55

  3. s on 08 Jan 2012 at 6:10 PM #

    i love soups made from roasted vegetables- and creme fraiche is my fave addition to soups. lovely recipe. x s

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