Yes, this is another creamy soup recipe. Thankfully it is not lacking on the flavor and it is quite easy to throw together. Meaning, if a doped up swollen mouthed Jill can do it, ANYONE can :) I apologize for the lack of chatiness today. The totally awesome pain meds are doing quite a number on me today and I swear there are three computer screens floating about.
Ok, so just so everyone knows, I love roasted vegetables. I will happily gobble up just about any sort of vegetable...even more so if it's been cooked in the oven to a roasty toasty perfection. That being said, I figured....since my mouth is somewhat out of commission and I can't roast up any vegetable side dishes, why not roast them and make a soup instead?
So after searching through my refrigerator I found the perfect base for my soup, a lovely head of cauliflower. I chopped it up into 2" pieces, drizzled about 2-3 tablespoons of olive oil on the florets, then gave them a good salting and through them in the oven preheated to 400 on the top rack. The roasting took all of 15-20 minutes (I took them out when they started to brown and when a fork easily pierced them. I also placed 3 nice sized garlic cloves in tin foil, drizzled it with olive oil, then roasted it along with the cauliflower.
While the caulys were baking, I melted 2 tablespoons butter, 2 tablespoons sherry, and 1/3 cup diced onion on medium heat. After about 5 or so minutes (when the onion became tender and translucent) I added 2 tablespoons sweet rice flour and made a roux. I then slowly stirred in 3 cups chicken broth and 1 cup milk and brought it to a boil. Then lowered the heat and simmered until the soup base thickens up. At that point I added salt to taste and a dash of pepper.
When the cauliflower and garlic were finished cooking I transferred them into a blender and poured in the soup base. I gave it a good puree'ing until it was a nice smooth consistency (perfect for my swollen and achey mouth :)
I added a generous amount of cracked pepper and was very satisfied with my wisdom toothless friendly lunch :) Now, even if you don't have a black and blue swollen face, you might want to try this recipe out :) It's an easy way to get in your veggies and you might just like it ;)
Ok, so just so everyone knows, I love roasted vegetables. I will happily gobble up just about any sort of vegetable...even more so if it's been cooked in the oven to a roasty toasty perfection. That being said, I figured....since my mouth is somewhat out of commission and I can't roast up any vegetable side dishes, why not roast them and make a soup instead?
So after searching through my refrigerator I found the perfect base for my soup, a lovely head of cauliflower. I chopped it up into 2" pieces, drizzled about 2-3 tablespoons of olive oil on the florets, then gave them a good salting and through them in the oven preheated to 400 on the top rack. The roasting took all of 15-20 minutes (I took them out when they started to brown and when a fork easily pierced them. I also placed 3 nice sized garlic cloves in tin foil, drizzled it with olive oil, then roasted it along with the cauliflower.
While the caulys were baking, I melted 2 tablespoons butter, 2 tablespoons sherry, and 1/3 cup diced onion on medium heat. After about 5 or so minutes (when the onion became tender and translucent) I added 2 tablespoons sweet rice flour and made a roux. I then slowly stirred in 3 cups chicken broth and 1 cup milk and brought it to a boil. Then lowered the heat and simmered until the soup base thickens up. At that point I added salt to taste and a dash of pepper.
When the cauliflower and garlic were finished cooking I transferred them into a blender and poured in the soup base. I gave it a good puree'ing until it was a nice smooth consistency (perfect for my swollen and achey mouth :)
I added a generous amount of cracked pepper and was very satisfied with my wisdom toothless friendly lunch :) Now, even if you don't have a black and blue swollen face, you might want to try this recipe out :) It's an easy way to get in your veggies and you might just like it ;)
Recipe
1 head cauliflower cut into 2" pieces
3 garlic cloves
1/4 cup olive oil
1/3 cup onion
2 tablespoons sherry
2 tablespoons butter
2 tablespoons sweet rice flour
1 cup milk
3 cups chicken broth
salt and pepper to taste
Preheat oven to 400. Drizzle 3 tablespoons olive oil on cauliflower florets and spread on a baking sheet. Drizzle remaining tablespoon olive oil on the garlic then wrap the cloves in tinfoil. Place cauliflower and garlic in the oven on the top rack. Roast for 15-20 minutes or until cauliflower is browned and a fork easily penetrates. Meanwhile, add the butter, sherry, and onions in a saucepan and cook on medium heat. After about 5 or so minutes when the onions are tender stir in the sweet rice flour. Cook for another minute then slowly stir in the milk and broth. Bring to a boil, then reduce heat to a simmer stirring constantly. Turn off burner when soup reaches desired thickness. Transfer into a blender along with the oven roasted cauliflower and garlic. Blend until smooth. Add salt and pepper to taste.
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