My son said Yuck. My daughter said Yum. My husband went back for seconds. There’s the reviews. In all fairness my son’s opinion shouldn’t count. It had vegetables and got the automatic Yuck review. We’re still working on beating that out of him! (joke people…joke)
Cause soups just make sense to me. I get them.
Roasted Cauliflower Soup
- 1 head of cauliflower and 2-3 cloves of garlic, minced.
Cut up that cauliflower kinda large, put it on a cookie sheet with the minced garlic. Drizzle olive oil on it and pop into a 450 degree oven for about 20 minutes. Be sure to stir it once in a while so it doesn’t get black and nasty on the bottom. When that cauliflower comes out you will be able to mush it into little pieces. Perfect!
- 1-2 tab butter and 1 onion cut small.
Put the butter into your soup pot and let it melt on med-high heat. Add the onions and cook them up until nice and golden. About 10 minutes.
- 5 tab flour, 1 can chicken broth, 1 cup milk.
Add the flour to your onions when they are pretty. Slowly pour the chicken broth in and then the milk. Give it a good whisk. Let it sit and bubble gently until it thickens up. Turn the heat down low.
- 1/2 cup white wine, hot sauce, 1 tsp red pepper flakes, 1 tab parsley, 1 tab paprika, 1/8 c. sugar, and 1 cup parmesean cheese.
Dump all that stuff in. Cook it gentle until beautiful, creamy, and delicious.
tips: if it’s too thick add more milk. don’t like wine, skip it. like wine, sub it for some of the broth. you can skip the onion if you don’t like it. or sub leek or something like that…yum, leek…I am so doing that next time! skip seasonings if you want…but don’t skip the garlic and paprika!
Til Next time!
Linking up this great recipe at these happening places…