MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Cauliflower Soup
Categories: Vegetables, Herbs, Potatoes, Nuts
Yield: 5 servings
2 lb Head cauliflower; stem
- discarded, florets in 2"
- pieces, leaves reserved
2 md White onions; halved, thin
- sliced
3 tb Extra-virgin olive oil
1 1/2 ts Ground cumin
1 1/2 ts Ground coriander
Salt & ground black pepper
2 tb Salted butter
4 cl Garlic; crushed
1 lg Potato; skin on, in 1"
- pieces
1 ts Ground turmeric
1 qt Chicken stock
2 tb Sliced almonds
Coarse chopped fresh
Parsley; to serve
Set the oven @ 400ºF/205ºC.
Arrange the chopped cauliflower, any cauliflower leaves
and the onions on a large baking sheet. Drizzle with the
olive oil and sprinkle with cumin, coriander, 1 teaspoon
salt and 1/2 teaspoon pepper. Use your hands to mix
everything together, then arrange in an even layer.
Roast until the cauliflower is browned and cooked
through but still has some bite, about 25 minutes.
Meanwhile, melt the butter in a large saucepan over low
heat. Add the garlic and cook until fragrant, about 3
minutes. Stir in the potato and turmeric, add the stock
and bring to a simmer over medium heat. Cover and cook
until the potato is soft, about 10 minutes.
When the cauliflower is done, reserve about 1 cup
cauliflower for the topping (including leaves, if you
have them) and add the remaining cauliflower and onions
to the soup. Return the soup to a simmer and cook until
flavors meld, about 5 minutes. Blitz with an immersion
blender until smooth. Taste and adjust the seasoning.
Toast the almonds in a dry skillet over low heat,
stirring occasionally, until golden, about 4 minutes.
When you are ready to serve, ladle the soup into warmed
bowls. Top with the reserved roasted cauliflower and a
scattering of almonds and parsley.
Recipe from: Yasmin Khan
Adapted by: Mayukh Sen
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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