On Tuesday, November 13, 2012 10:40:36 AM UTC-5, Laszlo Varga wrote:
> Roasted Cauliflower Soup Recipe:
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> http://chefdepaprika.com/2012/roaste...RecFoodCooking
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> Ingredients (4 servings):
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> 1 head large cauliflower, about 1.5-2 kg
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> 2 tablespoons olive oil
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> 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
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> salt and pepper to taste
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> 3 tablespoons grated smoked scamorza cheese (or mozzarella)
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> fresh thyme leaves
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> croutons
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> Preparation method:
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> Preheat the oven to 170 C.
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> Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.
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> Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.
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> Arrange the florets into a single layer in roasting trays and place the in the oven.
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> Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.
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> Reserve a quarter of the cauliflower florets, the best looking and roasted ones .
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> Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it arrives to the desired thickness.
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> Place the pureed cauliflower into a pot and bring it to boil on a low heat, stirring continuously.
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> Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
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> Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.

I make a soup very similiar to this and it is great. I will check this one out too. Thanks. Nan in DE