• More Soupy Sales - 14

    From Dave Drum@1:3634/12 to All on Sun Oct 16 10:50:00 2022
    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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