Here is the recipe for the Roasted Cauliflower Soup we did for Open Farm Day.
Serves 8
3 tablespoons olive oil
1 medium onion, sliced thin
1 head Blue Sky Organic Farms Cauliflower, broken into florets and roasted*
Salt to taste, then a bit more
6 cups Vegetable stock (preferably home-made)
Extra virgin olive oil, to taste (we did a parsley & lime oil)
Freshly ground black pepper, to taste
- Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for about 15 minutes.
- Add the cauliflower, and 1 cup stock. Raise the heat slightly, cover the pot tightly and stew the cauliflower until tender, about 10 minutes.
- Add the remaining 5 cups of stock; bring to a low simmer and cook an additional 20 minutes uncovered.
- Working in batches, purée the soup in a blender to a very smooth, creamy consistency.
- Let the soup stand for 20 minutes. In this time it will thicken slightly.
- Reheat the soup and then serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
*We roasted the cauliflower at 425 F with olive oil and sea salt until nicely browned.
