Wednesday, March 27, 2013
Roasted Cauliflower Soup: It’s Just the Beginning
To share my love of cauliflower in all its forms, I promised there would be several variations of cauliflower soup. Today’s recipe is the first example, and it’s dedicated to all of you out there who prefer the green crucifer to the white. This soup is just as delicious as basic cauliflower, but including broccoli in the mix is a little twist that adds style and lends a pretty green hue. Both flavors come together beautifully in a creamy, heart-warming soup that’s perfect for cool spring days.
The steps are pretty much the same as described yesterday, so today I’m posting just a few brief notes and cooking photos.
Broccoli and Cauliflower Soup
1. Roast the cauliflower and broccoli (or follow the traditional boiling method), using whatever proportion makes your happy; the more broccoli you add, the greener your soup will be (obviously). Remember to use all the parts of the vegetables in your soup, including the leaves and core of both crucifers: it tastes exactly the same, stretches your food dollar, and reduces your food waste.
3. Purée and add cream if desired. Taste and season. And don’t forget the dry mustard; it makes all the difference in the world. (And, no, the soup doesn’t then taste like mustard. Just: deliciousness.)
4. Garnish, perhaps simply with whole grain croutons and a scatter of microgreens, as shown here. (Or however you like!)
Mmmm mmmm good.
Way better than Campbell’s.