Roasted Cauliflower Soup

[Guest guest]

oh this sound so yummy. Thanks for sharing it.

Judy

 

.

 

 

 

[Guest guest]

Yummm. Think I would eat it right out of the oven.

Diana

 

 

 

 

 

[Guest guest]

Roasted Cauliflower Soup

02:00 PM CDT on Saturday, September 22, 2007

By CATHY BARBER / The Dallas Morning News

1 quart milk Kosher salt 1 head of cauliflower, cored and broken

into florets ½ onion, sliced 8 sprigs fresh thyme (divided use)

½ cup (1 stick) plus 4 tablespoons unsalted butter (divided use) 1

bay leaf Extra-virgin olive oil Freshly ground black pepper

4 slices brioche or other bread, toasted ¼ cup pine nuts 2

tablespoons chopped fresh flat-leaf parsley

 

 

KYE R. LEE/DMN; styling by LISA VEIGEL/Staff Designer; food styling by JANE

JARRELL

Roasted Cauliflower Soup brings out the best in the white veggie that no

longer needs to masquerade as low-carb 'fauxtatoes.'

 

Pour the milk into a large saucepan, add a little salt, and bring to a simmer

over medium heat. Set aside about 1/2 cup cauliflower florets for garnish;

put the rest in the pan with the milk.

Add the onion, 4 thyme sprigs, 1/2 cup butter and the bay leaf. Bring to a

simmer, cover and cook for 12 to 15 minutes, until the cauliflower is tender.

Discard the thyme and bay leaf, then purée the soup in a blender, covering the

top of the blender with a folded dish towel. (You may need to do this in

batches.)

Pour the soup back into the saucepan and season with a drizzle of olive oil,

salt and a little pepper.

While the cauliflower is cooking, preheat the oven to 350 F. Grate the

toasted bread on a box grater. Thinly slice the reserved cauliflower florets and

combine with the bread crumbs, the leaves from the remaining 4 thyme sprigs and

the pine nuts in a bowl. Drizzle with 4 tablespoons melted butter and toss.

Spread the mixture on a baking sheet and toast in the oven until lightly

browned and crisp, 5 to 7 minutes. Remove from the oven, scrape into a bowl and

stir in the parsley.

To serve, pour the soup into serving bowls and drizzle with a little more

olive oil. Sprinkle with the seasoned crumbs. Makes 4 to 6 servings.

PER SERVING:

Calories 449 (68% fat)Fat 34 g (18 g sat)

Cholesterol 76 mg Sodium 372 mg

Fiber 4 g Carb 27 g Protein 11 g

ROASTED CAULIFLOWER

To roast cauliflower for a side dish, toss florets with a bit of olive oil

and salt. Spread on a baking sheet and roast at 400 F for about 30 minutes,

stirring occasionally. Don't be afraid to let the cauliflower get good and

brown.

ALSO ONLINE

 

 

 

 

************************************** See what's new at http://www.aol.com