I’ve been sick since December 22nd. I remember this because we were heading back to Illinois for the holidays and I thought that it was kind of good and kind of bad that I was getting sick going into the holidays and time off work. But, I’m still sick. Not can’t-get-out-of-bed-would-rather-be-dead sick, just enough to cause me some annoyances like fatigue and trouble breathing.
And of yesterday, a fever. Hot…cold…burning up…freezing.
Monday night, I was pretty certain I was coming down with…something. I couldn’t breathe. Mr. Prevention (what a doll) decided to record a sound byte of me
sleeping snoring and then when I rolled over in the middle of the night said, “Listen to yourself snoring!” and proceeded to play the recording of myself from his phone. It sounded something like this, by the way (cute link to Lily snoring right there).
He grumbled, headed to the guest bedroom, and we both slept soundly.
Anyways, soup has been what has sounded good. Between yesterday’s spicy Chicken Tortilla Soup and this creamy, rich-tasting Creamy Roasted Cauliflower and Broccoli Soup, it’s been a battle of some of the best in my kitchen.
If you think you don’t like cauliflower, think again. When roasted and then pureed with a bit of half-and-half, cauliflower becomes thick and velvety, and very rich in flavor. And if you think a head of garlic is too much, you’re just plain wrong.
A bit of wine and a HEAD of garlic. Incredible flavors are sure to emerge!
1 whole head cauliflower, cut into flourets
2 cups broccoli flourets
1 large garlic head (not clove!)
1 Tbsp olive oil
1 Tbsp unsalted butter
2 stalks celery, diced
1/2 yellow onion, diced
1 large carrot, peeled and diced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp dried thyme leaves
1 Tbsp flour
1/3 cup dry white wine
1/3 cup water
28 oz low-sodium vegetable broth
1 bay leaf
2 tsp fresh parsley, minced (optional)
1/3 cup half-and-half
Preheat oven to 400 F.
Combine cauliflower and broccoli flourets in a 9 x 13 baking dish. Toss with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper.
Cut the top off of the head of garlic and wrap in foil. Place wrapped garlic on the baking sheet. Roast the cauliflower, broccoli, and garlic for 20-25 minutes.
Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
Add the wine and water, mixing to combine with the flour mixture. Slowly add in the vegetable broth. Add the bay leave. Remove garlic cloves from their skin and add to the pot whole. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Add the cauliflower and broccoli and simmer an additional 5 minutes.
Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth, or puree with an immersion blender in the pot.
Stir in the half and half and parsley. Cook until just heated through. Serve hot. Yield: 4 servings (1 1/3 to 1 1/2 cups each).
Nutrition Information (per serving): 193 calories; 8.5 g. fat; 7 mg. cholesterol; 449 mg. sodium; 21.3 g. carbohydrate; 6.5 g. fiber; 5.2 g. protein
Result: Fantastic! I thought it would be good, but it was great. The consistency is creamy and tastes very rich! I was shocked that such a small amount of butter and half-and-half took this recipe to the next level. Serve this with a slice of crusty bread and you may have a new favorite soup…even if you think you don’t like cauliflower or broccoli. 😉 Enjoy!
Classes down at campus today which means it’s a shorter day for me 😀 Good thing – I may finally be up for a workout.