I have been remiss in writing for the past couple of weeks. We spent a fun, relaxing week in Vermont skiing, with no access to the internet, which of course contributed greatly to my ability to relax! And the week back after vacation has just been a crazy race to catch up and get things done.
I had mentioned that I had made a Roasted Cauliflower soup in a previous blog, and a few people requested the recipe. So I thought I would throw it in here so we all have a permanent record. It was very easy and delicious.
Roasted Cauliflower Soup
1 head cauliflower (about 2 pounds), trimmed, cored, and cut into 1/2 inch florets, about 6 cups
1 onion, halved and sliced 1/2 inchs thick
4 teaspoons canola oil
salt and pepper
3 garlic cloves, minced
1/4 cup dry white wine
1 bay leaf
3 1/2 cups low sodium chicken broth
1/2 cup half and half (I used light cream, and I think milk would work fine too, if you want to lighten it up, especially since cauliflower on its own delivers such a creamy texture once blended)
1 tablespoon of fresh chives
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
2. Toss the cauliflower, onion, 1 tablespoon of the oil, 1/2 tsp salt, and 1/4 tsp pepper together in a large bowl, then spread the mixture in an even layer on a rimmed baking sheet. Roast until the cauliflower is softened and lightly browned, 30-40 minutes, stirring halfway though.
3. Combine the roasted vegetables and remaining 1 teaspoon oil in a large Dutch oven. Cover and cook over medium low heat, stirring occasionally, until the cauliflower is very soft, 3 to 5 minutes. Uncover, stir in the garlic, and cook until fragrant, about 30 seconds.
4. Stir in the wine and bay leaf and cook until the wine has reduced by half, about 1 minute. Stir in the broth and bring to a simmer over medicum high heat. Cover, reduce the heat to medium low, and simmer for 5 minutes. Remove and discard the bay leaf.
5. Working in two batches, process the cauliflower mixture in a blender until smooth, about 1 minute. Transfer the cauliflower mixture to a clean Dutch oven, stir in the half and half and cook over low heat until hot.
6. Season with salt and pepper to taste, ladle into bowls, and sprinkle each portion with some of the chives before serving. (The soup can be cooled and refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
Variation: Follow the same recipe, but add 1.5 teaspoons of curry powder to the pot with the roasted vegetables in step 3. Substitute 2 tablespoons minced fresh cilantro for the chives.
Source: Cook’s Illustrated