Tuesday, November 07, 2006

Someone's in the kitchen...

Election Day metaphor: who's gonna get cooked? If you haven't voted...don't complain about the "food".

In the kitchen today there is soup being made...roasted cauliflower and garlic soup from this wonderful man
who is not only a fabulous massage therapist and an accomplished musician but he COOKS! So, when he said he had made Roasted Cauilflower and Garlic soup this weekend, I jumped at the chance to make a pot.

And look what I found at the Co-op...a head of purple cauliflower. YumEEE. And see that garlic? Homegrown from the fabulous Jan E. I am putting in some garlic myself this year, along with red onions which my whole family cannot get enough of.

ROASTED CAULIFLOWER AND GARLIC SOUP

One lovely cauliflower
One head of garlic
Chicken or vegetable stock
Assorted veggies (we like kale, carrots and potatoes)
Herbs of choice
Salt and Pepper, to taste

Cut the cauliflower into little "trees" or florettes. Chop just the top off the garlic bulb. Coat the florettes and the top of the garlic bulb with some nice olive oil. Put all of this on a sheet pan and set the oven to about 350 degrees. After the oven has warmed up, put the pan of goodies in for about a half hour and then check the veggies and garlic to see if they have started to brown up. You want them to roast and bring out their natural sugars. Don't let them burn, yegads. When they have roasted until just slightly brown (the garlic may need to come out first, but watch to see) bring them out of the oven while you heat up the stock (or broth). Remove the cloves of garlic and plop them into the broth along with the cauliflower. Let this simmer for about 15 minutes then you can do one of two things. You could blend all this up with an immersion blender or keep the veggies and garlic as they are. Your choice. Add your other vegetables cut up into soup size pieces along with your herbs at this point. If you are using fresh herbs, wait until the end to add these. Dried herbs can be added now. If you like the soup a bit thicker, slice the potatoes thinly and they will break down and thicken the soup.
Let the soup simmer for as long as it takes to soften the veggies.

Add salt and pepper to taste...enjoy with some great dark bread and cheese. I like cheddar but goat cheese on the dark bread would be almost orgasmic.

Thank you to that wonderful musician/massage therapist/cook for the inspiration for this post.

Post Script to this recipe: Don't use the immersion blender. The cauliflower is better left as whole roasted pieces. I also would add some chopped onions to the roasting tray.
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