Tag Archives: garnish

Cauliflower Soup… Simple and Delicious

29 Jul

Cauliflower is one of those vegetables that is frequently over looked. Not only can it be a bit intimidating to cook, it can also stir up memories of bitter, soggy, over cooked nightmares from your childhood. Well my friends, cauliflower is no longer the white villain of yesterday. It’s actually very delicate, sweet and tasty!

One of my favorite ways to prepare cauliflower is to roast it. This is simpler than you might think:

Roasted Cauliflower
1 head cauliflower, cut into 1 inch pieces
2 tablespoons olive oil
salt 
Toss the cauliflower with the oil and salt and roast in a 400 degree oven for 15 minutes. Turn the pieces and then cook for another 5 minutes. Serve as desired.

What can you do with this cauliflower once you have have it roasted? Well, eat it for 1 but I like to make soup. The cauliflower creates a delicate flavor that needs minimal enhancements. You can garnish the soup with toasted walnuts, pesto, sour cream, or even plumped raisins, but I like to keep it simple with olive oil, cracked pepper and a few snipped chives. The recipe is below.

Roasted Cauliflower Soup
1 head of cauliflower prepared as directed above
2 cloves of garlic
3-4 cups prepared chicken stock
1/2-1 cup water
salt and pepper to taste

Puree all the ingredients in a Vitamix blender or in a food processor until smooth. Pour the pureed mixture into a saucepan and reheat to desired temperature. Garnish as desired and enjoy.

Try this recipe with grilled or smoked cauliflower as well. It will stay on the top of your go to list for awhile. It also freezes well and reheats like a dream. And, if you are feeling hot… try it chilled with a fresh herb garnish and drizzle of really good olive oil. Oh, and a perfectly chilled glass of Sauvignon Blanc 🙂

Always thinking about the next meal

-Katie

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Gorgeous Soup

3 Dec

So I had all of these peppers roasted from earlier this week, and although I had been playing with them, roasted red pepper soup sounded like a great dinner tonight. After work, I picked up a few small balls of mozzarella and melted them on top of toasted french bread.

Here’s the recipe:

Roasted Red Pepper Soup

2 cups roasted red peppers
1 small shallots
1 clove of garlic
1 spring fresh thyme
1 teaspoon sweet paprika
1/2 cup cheery tomatoes
2 cups chicken or vegetable stock
salt and pepper to taste
1 tablespoon olive oil

Garnish:

Balsamic reduction
Toasted crostini with melted mozzarella

Sauté garlic and shallot in hot olive oil. Add in peppers and cook for 10-20 minutes. Add in stock, paprika, and thyme. Simmer for 10 minutes and puree with an immersion blender. Serve hot and garnish with crostini and balsamic reduction.

The soup was beautiful in it’s simplicity. Sweet and slightly spicy. The vinegar added enough acidity to compliment the sweet peppers but didn’t overwhelm the soup. The crostini added crunch and the cheese added a bit of chew and fat that helped the flavor of the soup linger on the palette.

In the past I have communicated my love of soup, but tonight, it seemed to be the perfect answer to the dinner question.

Always thinking of the next meal

-Katie