Wednesday, October 05, 2016

Roasted Cauliflower Soup, October 4, 2016

Last night, we had a delicious roasted cauliflower soup. I'd intended to serve t with rolls, salad, & some kind of fruit. However, Jeannene had picked up some asparagus and some pre-diced butternut squash she hoped I might make. I was delighted to sub those for the salad. I tossed the squash with olive oil, salt, & pepper, then roasted it for half an hour in a preheated 400 degree oven. I broke the asparagus into smaller pieces and cooked it, with a drizzle of olive oil and a sprinkle of salt & pepper, on high, covered and stirring often, for a couple minutes. Then, I added a dash of key lime juice because I am out of lemons. I added some bolillo rolls from the grocery's bakery and canned pears.

Roasted Cauliflower Soup
1 head cauliflower, cut into florets
A drizzle of olive oil
Salt & pepper
1/4 c. diced onion
3 cloves garlic, minced
2 c. chicken broth (sub veggie broth for vegetarian)
1 1/2 c. half & half (I used fat-free)
1/2 c. milk (I used 1%)
A pinch of tarragon (use fresh, if you can get it & the bagger doesn't forget to put it in your sack)
Shredded cheddar (I used 2%)
Sour cream (I used light)
Chopped scallions
Crumbled bacon or veggie bits 

Preheat oven to 400 degrees. Toss cauliflower with oil, salt, & pepper. Roast, on a baking sheet lined with foil, half an hour. Cook onion until translucent in a soup pot that's been coated with cooking spray (or use a bit of butter or olive oil). Add garlic & cook until fragrant. Reserve a small handful of roasted cauliflower. Add the rest to the pot, along with half the broth and 1/2 c. half and half. Cook 5 minutes, then blend until mostly smooth. I love my immersion blender for this, but if you haven't got one, you can do this (carefully) in a regular blender in two batches. Add the rest of the liquids and heat through. If you have the time & inclination, you can simmer it another half hour. If you're impatient like me, you don't have to do that. Chop the reserved cauliflower and dump into the pot, along with tarragon. Cook another 5 or so minutes. Serve with the cheese, sour cream, scallions, & bacon. Serves 4-6.

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