9.06.2008

Roasted Cauliflower Soup with Lemon and Smoked Salmon






It was recently pointed out to me that I have been severely behind in posting on this blog. Of course, I had many reasons for my lack of presence on the web lately: too busy, too hot, visiting Portland, too hot, not cooking a lot lately, and finally, too hot. But in the end, I have no good excuse. So, I'm back. (Thanks for the nudge, Rachel.)

As summer draws to a close, and as Tropical Storm Hanna tries to blow down my house, I offer this simple late summer/early fall soup. It is quite easy to make and I can attest to it's comforting powers on rainy days. Plus, like all good soups, it will fill your home with its wonderful aroma.


1 head cauliflower, separated into florets
1 yellow onion, cut into wedges
1 slice good quality smoked salmon, per serving
1 quart vegetable or chicken stock, preferably homemade
10 white peppercorns, uncrushed
2 bay leaves
1 good pinch freshly ground nutmeg
3 tbsp olive oil
1/2 cup heavy cream
1/8 cup lemon juice
parsley and smoked paprika to garnish
salt and white pepper to taste


Preheat oven to 375F. In an ovenproof casserole, drizzle olive oil over cauliflower and onion and roast until golden brown, about 25-30 minutes. Empty casserole dish into large stock pot and add stock, peppercorns, bay leaves, and nutmeg. Bring to a boil and reduce to a simmer. Simmer gently for 20 minutes, removing any scum that might float to the surface. Add cream, and lemon juice and stir to combine. Blend with an immersion blender, or blend in a food processor until smooth. Season to taste.

Ladle into heated bowls and add smoked salmon. Garnish with finely chopped parsely and a pinch of smoked paprika.

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