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Paul Bertolli's Cauliflower Soup recipe on

Paul Bertolli's Cauliflower Soup recipe on
Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 5,024 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This soup might seem plain, but trust us. Serves 8 3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste Warm the olive oil in a heavy-bottomed pan. This recipe is a Community Pick! More Great Recipes: Cauliflower|Vegetables|Soups|Appetizers|Soup Topics: Soups 💬 View Comments (311) Share this Recipe Tweet this Recipe Related:  food and drinkRecipes BSoup

Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. I’m guessing this vege is pretty susceptible to insect infestation (who hasn’t bought a cauliflower that wasn’t home to those tiny bugs) so an edible crop gets pretty pricey. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. The recipe has been converted for the Thermomix but the above link will give instructions for stove top. Rockpool’s Cream of Cauliflower Soup with Parmesan Ingredients Instructions

Thyme-Scented Fennel and Leek Soup recipe on Food52 Author Notes: A luscious spring soup, you say, that's dairy-free, vegan, and can be enjoyed by people with nut allergies? How on earth do you do it? Pepitas, my friends. By lightly toasting and then blitzing the living daylights out of them, you can create a light but creamy soup with subtle nutty undertones, which everyone can eat. It's also outstanding served chilled, by the way. Enjoy!! Serves 4 as a light first course The Soup The Stock Green tops of the 2 medium leeks you're putting in the soup, thoroughly cleaned and coarsely chopped Stalks and fronds of the 2 fennel bulbs you're putting in the soup, coarsely chopped 1 celery stalk Small handful of fennel seeds (about 3 tablespoons) Small handful of parsley sprigs. This recipe is a Community Pick! Popular on Food52 and Provisions

Louise’s Favorite Bone Broth or Vegetable Broth Bone broth is a wonderful way to nourish and heal your digestive tract and energize your body; it provides an easily digestible source of vitamins, minerals, and protein. If you’re vegetarian, you can leave out the bones and meat scraps and create a healing vegetable elixir to sip during the day. You can also include just bones and no vegetables, if you like. This broth can be used to sip, or used in recipes for more flavorful grains, soups, and more! Note: gather your ingredients at your own pace Take a large paper shopping bag; open and place it in one of the freezer drawers. Over the course of the week or several weeks, throw all bones and meat scraps in the bag in your freezer drawer. Add 1 or 2 (3") pieces of seaweed, like wakame or digitata, for extra minerals. Keep adding vegetable scraps, meat scraps, and bones to your bag in the freezer until it’s full and you’re ready to make your broth. Put all of the contents of the bag in your freezer into a stainless-steel stockpot.

Oats Uttapam Vegetarian Recipe | FoodFood | Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency. Step 2 Heat a non-stick pan. Step 3 To make each uttappam, spread a ladleful of the batter in the pan. Step 4 Transfer onto serving plates and serve hot with chutney of your choice. Roasted Carrot Soup recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 4,358 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: A toasty warm version of a traditional style carrot soup. - Reeve —Reeve Food52 Review: When we first tasted this soup, we were puzzled. Serves 4 6 to 8 large carrots (about 1 3/4 pounds) 1/4 cup olive oil Salt 6 cups vegetable stock (good quality, not too high in sodium) 1 piece ginger, an inch long, peeled 1 sprig thyme, plus more for garnish 1/2 large sweet onion, chopped 2 large garlic cloves, chopped Freshly ground black pepper Peel and cut the carrots into 1/2-inch rounds. Your Best Carrot Recipe Contest Winner! More Great Recipes: Olive Oil|Vegetables|Soups|Soup

Vegetable Soup Share on Pinterest It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Also, I have some exciting news! This soup is completely delicious and it’s easy to make. Enjoy! Share on Pinterest Share on Pinterest Ingredients 2 1/2 Tbsp olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 4) 1 1/4 cups chopped celery (about 3) 4 cloves garlic, minced 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth 2 (14.5 oz) cans diced tomatoes (undrained) 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium) 1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Directions Heat olive oil in a large pot over medium heat.

Simple Sesame Noodles I’ll be spending the weekend cooking some new recipes and making such a mess of my kitchen I’ll want to cry and burn down the house and move. I’m really looking forward to it! In the meantime, because it’s Friday, I’m bringing this, one of my all-time favorite recipes, up to the front. It’s cool, easy, and the perfect thing to get us through the remaining days of this inferno some humans are referring to as “Summer”. Sometimes, simple is best. Often, simple is best. Most of the time, simple is best. Sesame noodles fall under that umbrella. This is a very simple recipe for yummy sesame noodles. I love them just the way they are. Start by cooking noodles. Next comes the simple sauce/dressing: 1/4 cup soy sauce. These measurements are all approximations; I almost always go in after the fact and taste, adjust, taste, adjust. I’m a rebel. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. Throw in the garlic. Rice vinegar. Add about 2 tablespoons.

Healthy and Easy: Brazilian Black Bean Soup From The Kitchy Kitchen | Claire Thomas This soup is my new thing. It's so easy to make, and the combination of coconut milk + black beans is so delicious. The pureed beans give the soup a velvety texture and the coconut brings just a hint of sweetness. Ingredients: For 1 1/2 Quarts 2 tablespoons olive oil 1 cup yellow onion, finely chopped 2 cloves garlic, minced 3 cups canned black beans, rinsed and strained 1 cup canned coconut milk, plus more for garnish 1 jalapeño, seeded and finely chopped 1 bay leaf 1 quart chicken broth cotija cheese (or feta), crumbled, for garnish green onion, snipped thinly with scissors, for garnish cilantro, for garnish In a pot over medium heat, heat up the olive oil, then add the onions and garlic. For more recipes like this one, check out my blog The Kitchy Kitchen.

Bread and Onion Soup When I have no vegetables on hand, I make this soup, which requires only onions and leftover bread. Grated Gruyère, one of my mother’s favorite additions to the soup, is a great flavor enhancer. Ingredients 1/4 cup vegetable oil4-5 slices leftover bread, cut into 1/2-inch cubes (2-2 1/2 cups)1 1/2 tablespoons peanut oil2 medium onions, thinly sliced (about 3 cups)5 cups homemade chicken stock or low-salt canned chicken broth1/4 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper1 cup grated Gruyère or Emmenthaler cheese1 tablespoon minced fresh chives Instructions 1. 2. 3. 4. 5. 6.

Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) If you’ve been following my blog for a while, you probably already know that I love Indian flavors. I’ve shared recipes for classics like Dal Makhani (Indian Butter Lentils) and Lamb Tikka Masala, and I’ve also shared a few dishes remade with Indian twists, like Bloomin’ Indian-Spiced Whole Roasted Cauliflower, Indian-Spiced Roasted Potatoes, and Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous. Today I’m sharing my version of Gobi Manchurian, an Indo-Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that’s commonly eaten in India. I first had it when I was in undergrad school when eating a homemade Indian feast at my friend’s house. Her mom was an amazing cook and although she served many dishes that night, I still remember my first bite of Gobi Manchurian. This dish isn’t something I’ve ever seen on a menu at an Indian (or even a Chinese!) Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) Ingredients Cauliflower: Sauce: Other:

Caul-do Verde (Portuguese Caldo Verde with Cauliflower) recipe on Food52 Author Notes: This is a riff on the classic Portuguese Caldo Verde, a deceptively simple soup of olive oil, potatoes, Linguica sausage, and kale. I got the idea to substitute cauliflower for the potatoes from a mashed-potato alternative of cauliflower, fennel seed, and white beans my father used to make. I roast the cauliflower with smoked paprika and cumin for added depth of flavor. (less)Author Notes: This is a riff on the classic Portuguese Caldo Verde, a deceptively simple soup of olive oil, potatoes, Linguica sausage, and kale. Food52 Review: WHO: Bogre is new to the cooking game. Serves 6 to 8 Your Best Recipe for Autumn Soup Contest Winner! Popular on Food52 and Provisions

Harvest Black Bean Soup The soup is good fresh from the pot, but even better for a day or 3 or 4 in the fridge. Refrigerates up to 6 days and freezes for 4 months. A soup meant for using up those survivors of the vegetable bin turns them into prime assets when they're browned then cooked with black beans. Believe it or not, pumpkin pie spices are the making of this soup. Who knew dried beans practically light up when simmered with a generous helping of these fresh ground so-called "sweet" spices. Try it; you'll see. Cook to Cook: With each reheat, make it new with flavorings like simmered red wine and orange peel going in one night, a topping of chopped apple and onion the next, and a puree of roasted peppers and dollops of yogurt on another. Ingredients Instructions 1. 2. 3. 4. 5. 6.

City Food – Julia Child Cooks Mutton Korma in Farash Khana | The Delhi Walla The great chef’s life in Delhi. [Text and pictures by Mayank Austen Soofi] Meet the Julia Child of Farash Khana, a dilapidated neighborhood in Old Delhi. My mother, Kaniz Zehra, cooked excellent biryani. ½ kg mutton (chop, foreleg, shank et cetera), washed and cleaned 250 gm curd 200 gm chopped onions 1 ginger root, peeled and chopped 1 whole garlic, peeled 10-15 black cardamom 8 cardamom cloves 1 small piece of cinnamon 8 black pepper seeds 6 pieces of clove 5 tea spoon coriander powder 1 tea spoon cumin seeds A little mace A little nutmeg Red chilly powder to taste Salt to taste ½ tea cup vegetable oil ½ cup freshly plucked coriander leaves Heat the oil in pressure cooker. Julia’s empire Taste of India Meat is cleaned Chop coriander leaves, please Ginger, Garlic Fry onions Wife Annie comes to help Looks promising? Throw in the paste Get ready with the curd Busy, busy Throw in spices Let the meat cook Waiting Korma is done, rice is boiled Mutton Korma is served… … With roti Be Sociable, Share!

Joanne Chang's Hot and Sour Soup Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A Chinese restaurant classic strips off its winter coat, and you get the post-holiday soup you've been waiting for. Hot and sour is what we hanker for when we're chilled and worn -- or when we've eaten 8 kinds of potatoes in a week -- but it rarely lives up to its name. Let's blame the cornstarch. Luckily, Joanne Chang has never been shackled by everyone else's expectations (at Myers + Chang, she makes genius scallion pancakes out of pizza dough). More: Another soup to cure the winter blues: Barbara Lynch's Spicy Tomato Soup. She took it further and made it her own, loosening tradition without compromising all that's good about it. And the broth is everything you want it to be, but can never find. First, sauté ground pork in garlic, ginger, and a lot of minced scallions. Pour in chicken broth; warm all that up. Joanne Chang's Hot and Sour Soup