Skip to main content

White Velvet Soup {Putting Down Roots}

By

I  wanted to start off the Thanksgiving meal with something silky and luscious. (This photo makes it look lumpy, but it really wasn't. I promise!) This soup was made even more decadent with a drizzle of white truffle oil.

Ingredients

  • 1 head of cauliflower
  • 2 medium onions
  • 5 potatoes (I had red potatoes)
  • 1 C water
  • 5 C vegetable broth
  • juice of 1 organic lemon
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • white truffle infused olive oil
  • fresh herbs (I used a mixture of chives, mint, majoram, thyme, and parsley)


Procedure
Preheat oven to 400 degrees F and line a baking tray with parchment paper.

Wash and cut your head of cauliflower into small pieces. Slice your onions and potatoes into wedges. Spread them out onto the baking tray. Drizzle olive oil over top.


Put trays into the oven and bake for 30 to 40 minutes or until the edges have become a nice golden tinge.


In batches, blend the veggies mixed with water and stock. The proportions don't need to be the same since it's all going into the souppot together. Place the puree into the pot. Add in the lemon juice and heat till warmed through. Season to taste with salt and pepper. Ladle into serving bowls. To serve, garnish with fresh herbs and drizzle with white truffle oil.
Labels:

Comments

  1. A Day in the Life on the FarmNovember 29, 2014 at 6:10 AM

    This sounds wonderful. I love how it is all roasted prior to becoming soup.

    ReplyDelete
    Replies
    1. Camilla M. MannNovember 29, 2014 at 5:49 PM

      Yes, Wendy, the roasting brings a complex sweetness to the dish. It's fabulous.

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more