ROASTED RED PEPPER AND CAULIFLOWER SOUP
Ingredients
- olive oil
- 4 red peppers, quartered, seeds removed and cut into big chunks
- 1 head of garlic, top cut off
- salt & pepper
- 1 head cauliflower, cut into florettes
- 1 cup milk
- 1/2-1 cup cooking liquid from cauliflower
- parsley, minced for garnish
- Preheat the oven to 450 degrees. Line a cookie sheet with aluminum foil.
- Take a head of garlic, cut off the top and drizzle with olive oil. Wrap in aluminum foil and place on the cookie sheet.
- Drizzle red peppers with olive oil, season with salt and pepper and scatter in one layer on the aluminum foil covered cookie sheet.
- Roast the peppers and the garlic for 30 minutes.
- Meanwhile, cook cauliflower in salted water for about 20 minutes, or until cauliflower is completely tender. Drain the cauliflower, retaining about 1 cup of liquid.
- (Clara's note: If you'd like, retain a small amount of red peppers for garnish). In a food processor, puree red peppers, cauliflower, 1 cup of milk and the squeezed out insides of the roasted garlic. If necessary, add 1/2 to 1 cup of retained cooking water depending on how thick you want the soup to be (Clara's note: I used about 2/3 cups). Season with salt and pepper.
- Serve the soup in a bowl garnished with some chopped roasted red pepper and minced parsley.
Links:
http://mangotomato.blogspot.com/2009/06/roasted-red-pepper-cauliflower-soup.html (Check out her pretty pictures!)
No comments:
Post a Comment
A little friendly message from me, the blog author: I love getting comments on this blog! However, in order to prevent spam from getting through, your comments will be moderated so it may take a few hours before your comments are posted. And if you are a spammer, please don't bother leaving a comment here. Go spam somebody else, or better yet, get a life. Thank you.