Wednesday, November 01, 2006

mmmm florets!

Lazy Friday Spicy Cauliflower Soup /W Garlic Toast


I'm feelin pretty lazy right now. I'm at work, and it's very quiet, and it inspires me to do sumn non worky. I know i haven't blogged half as much as i would love to. been a busy woman! I just might blog later this evening, part one of our matt bday halloween weekend at the cottage. The only thing i feel like doing right now, besides trying a new recipe, is BLOGGING ONE!

So hang on to your cheese graters and buckle up your portobellos, cause we're heading on a culinary adventure! ohhh i feel so michael smith!

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
1 tsp hot pepper flakes, or hot pepper oil.
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table

Garlic Toast Dippers:
4 slices thin cut italian Bread
3 tablespoons butter, melted
1 garlic clove, cut in half
Grated Parmesan

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion, red pepper and thyme and cook for 3 minutes.

Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter.

Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little tiny bit chunky. Check seasoning and add a dash of hot sauce, if desired.

Garnish soup with chedder, hot pepper, chopped parsley or chives and serve with garlic toast.


5 minutes before serving
Slice the toast, and drizzle the melted butter over lightly

Pop in the toaster oven and cook on LIGHT- until LIGHTLY GOLDEN
**if you have no toaster oven, just broil them in the oven until LIGHTLY golden**
When the toast is done, take out and rub the garlic halve over until coated.
Sprinkle the grated parmesan on the top and pop in the toaster for a quick toast, until parmesan slightly melted and the bread is golden brown.
Dip in your soup and be so happy about it!

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