Roasted Cauliflower Soup Recipe:

http://chefdepaprika.com/2012/roaste...RecFoodCooking

Ingredients (4 servings):
1 head large cauliflower, about 1.5-2 kg
2 tablespoons olive oil
2-3 cups vegetable stock (or chicken stock, or water if no stock available)
salt and pepper to taste
3 tablespoons grated smoked scamorza cheese (or mozzarella)
fresh thyme leaves
croutons


Preparation method:
Preheat the oven to 170 C.
Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.
Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.
Arrange the florets into a single layer in roasting trays and place the in the oven.
Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.
Reserve a quarter of the cauliflower florets, the best looking and roasted ones .
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.
Place the pureed cauliflower into a pot and bring it to boil on a low heat, stirring continuously.
Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
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.

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