Now that it’s fall, who doesn’t like a bowl of soup. Here’s a super recipe that’s a step away from the ordinary… and so delicious! — Roasted Cauliflower Soup.
I kind of feel like I’m cheating because, you see, I’ve posted about it before, but I never gave you the recipe. I first tried the recipe when I reviewed A New Turn in the South Cookbook by Hugh Acheson. Since it was a book review I felt that it wasn’t fair to share his recipe. But I’m sharing it today because it’s part of the menu for a dinner party I catered recently. BTW – I’ll share the whole menu soon.
I was excited to try the recipe again because I’ve bought a vita mix blender since the last time I made it. I knew that I hadn’t gotten the texture quite right with my old blender…. And boy was there a difference! Such a creamy consistency it’s almost like a thick whipped cream. The photo below is from my first attempt, without the vitamix, So, if you don’t have a fancy blender – not to worry. It’s still delicious!
The recipe itself is quite easy. First you roast some cauliflower florets for about 15 minutes. I could stop right there – Roasted cauliflower – Mmmmm. If you haven’t tried it – it’ll change your mind on cauliflower!! But I digress….Then you cook some onion., leek and celery, add the cauliflower and stock. Simmer, then finish off with cream and puree. Add a garnish (I left off the dill this time around, because I’m not a big dill person) and serve. Thick and luscious and so different!! btw – Hugh’s original recipe called for straining the pureed mixture as well, but I found it so smooth, I skipped that step.
Since I was making this for others, I didn’t save any for myself – but rest assured, I’ll be making this for myself again, soon!