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Creamy, complex cauliflower soup!
Preheat the oven to 400°F. Clean your cauliflower and leeks well. Cut the cauliflower into florets and slice the leeks into 1/4 inch slices. Put them into a bowl. Toss the cauliflower and leeks with 2 teaspoons olive oil and season with salt and pepper. Spread the leeks and cauliflower on a parchment lined baking sheet. Cut the ends off of the garlic cloves, but leave them in the skin. Place garlic cloves on a small piece of aluminum foil. Drizzle with a teaspoon of olive oil, then wrap the foil into a packet around the garlic. Place the garlic in the oven with the cauliflower and leeks. Roast for 20 minutes. After 20 minutes, remove the cauliflower and leeks and keep the garlic in the oven for an additional 10 minutes.
Toward the end of the roasting time, heat a teaspoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add onions and saute them for 5-7 minutes or until softened. Add the roasted cauliflower, leeks, chicken broth, and thyme. Season with salt and pepper. When the garlic is done roasting, allow it to cool slightly then squeeze it out of the skin into the pot. Bring to a boil, then turn down to simmer for 20 minutes.
Take the pot off of the heat. Add the cream and Parmesan cheese. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender and puree the in soup in small batches. Make sure to remove the plastic center of the blender lid to allow the steam to release. Cover with a kitchen towel to avoid splatter. Blend, then serve.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!