It is funny how certain dishes stay in our memory. This past Saturday my mother and I were discussing a certain restaurant which switched chefs about 2 years ago. While the current chef is very talented, there are just certain staples from the previous chef we miss. The previous chef had perfected soups for lunching ladies. All different varieties of delicate soups that truly accompanied a salad. The one we miss the most is his cauliflower soup. This is my spin on the memory of his soup. Hope you enjoy!
 |
| Roasted cauliflower, onions and garlic |
Roasted Cauliflower Soup
Serves 6+
Roasted Cauliflower
2 heads of cauliflower
1 onion, chopped
1 1/2 tsp minced garlic
Salt, pepper and Olive oil
Soup
2 tablespoons of butter
5 1/2 cups of low sodium chicken broth
1 cup fat free 1/2 & 1/2
2 tablespoons flour
1 tablespoon chopped parsley
2 sprigs thyme
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 tablespoons of sherry
Sour cream , hot sauce & chives for garnish
Preheat oven to 425 degrees. Cut cauliflower into florets. In a shallow roasting pan add the cauliflower, onions and garlic & toss with drizzle of olive oil, salt & pepper. Roast for 45 minutes, stirring every 15 minutes. Remove from oven and let cool. Once cool roughly chop with a spatula (very easy to do at this point).
In a stockpot melt the butter & everything but the flower & roasted cauliflower mix. Bring to a boil slowly, stirring often & then whisk in the flour to thicken. Remove from the heat and add the roasted cauliflower and sherry (if you are going to serve later - I would let it cool and refrigerate). Bring it back to a low boil and serve with sour cream, hot sauce and chives.
 |
| Roasted Cauliflower Soup |
