Subj : More Soupy Sales - 14
To   : All
From : Dave Drum
Date : Sun Oct 16 2022 10:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Cauliflower Soup
Categories: Vegetables, Herbs, Potatoes, Nuts
     Yield: 5 servings

     2 lb Head cauliflower; stem
          - discarded, florets in 2"
          - pieces, leaves reserved
     2 md White onions; halved, thin
          - sliced
     3 tb Extra-virgin olive oil
 1 1/2 ts Ground cumin
 1 1/2 ts Ground coriander
          Salt & ground black pepper
     2 tb Salted butter
     4 cl Garlic; crushed
     1 lg Potato; skin on, in 1"
          - pieces
     1 ts Ground turmeric
     1 qt Chicken stock
     2 tb Sliced almonds
          Coarse chopped fresh
          Parsley; to serve

 Set the oven @ 400ºF/205ºC.

 Arrange the chopped cauliflower, any cauliflower leaves
 and the onions on a large baking sheet. Drizzle with the
 olive oil and sprinkle with cumin, coriander, 1 teaspoon
 salt and 1/2 teaspoon pepper. Use your hands to mix
 everything together, then arrange in an even layer.
 Roast until the cauliflower is browned and cooked
 through but still has some bite, about 25 minutes.

 Meanwhile, melt the butter in a large saucepan over low
 heat. Add the garlic and cook until fragrant, about 3
 minutes. Stir in the potato and turmeric, add the stock
 and bring to a simmer over medium heat. Cover and cook
 until the potato is soft, about 10 minutes.

 When the cauliflower is done, reserve about 1 cup
 cauliflower for the topping (including leaves, if you
 have them) and add the remaining cauliflower and onions
 to the soup. Return the soup to a simmer and cook until
 flavors meld, about 5 minutes. Blitz with an immersion
 blender until smooth. Taste and adjust the seasoning.

 Toast the almonds in a dry skillet over low heat,
 stirring occasionally, until golden, about 4 minutes.
 When you are ready to serve, ladle the soup into warmed
 bowls. Top with the reserved roasted cauliflower and a
 scattering of almonds and parsley.

 Recipe from: Yasmin Khan

 Adapted by: Mayukh Sen

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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