Monday, June 2, 2014

Roasted Cauliflower- Mushroom Soup

Roasting and blending the cauliflower makes the soup creamy and sweet. Sauteed mushrooms give the soup a hearty feeling and the crispy prosciutto gives it a smoky touch.

1 head cauliflower, cut into florets
Roasted Cauliflower-Mushroom Soup
3 portobello mushrooms, thickly sliced
1 onion, quartered
2 Tablespoons olive oil
1 quart chicken or vegetable stock
1 teaspoon dried thyme
kosher salt and fresh ground pepper, to taste
1 Tablespoon sherry
1 Tablespoon butter
6 small mushrooms, sliced
1 clove garlic, minced
2 slices prosciutto, diced
green onions, sliced (optional)

Preheat oven to 375.
Line a baking sheet with foil and toss together cauliflower, mushrooms, and onion with the olive oil. Sprinkle with salt and pepper.
Put in the oven and roast until cauliflower is tender (about 30 minutes.)

In a blender, combine stock, thyme and the roasted cauliflower, mushroom, onion mixture. Add sherry and salt and pepper. Blend well. (may need to be done in batches) Pour into large saucepan and heat through.

While the soup is heating, combine the butter, mushrooms, and garlic in a small saute pan, over medium heat and saute until just browned. Remove from pan and set aside.
In the same saute pan, add the prosciutto and cook until crisp.

Pour the soup into serving bowls, top with a few small mushroom and crispy prosciutto.
Sprinkle green onions over top, if desired.

1 comment:

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