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RE: White Cheddar Roasted Cauliflower & Broccoli Soup (FOOD PHOTO SHOOT)
Absolutely @jkly87
Ingredients
1 large head cauliflower, cut into florets
1 medium head broccoli, cut into florets
1 tablespoon olive oil
8 strips uncooked bacon
2 medium onions, chopped
1/2 head garlic, minced
8 cups chicken stock
1 cup heavy cream
8oz (about 2 cups) shredded white cheddar cheese
2 tablespoons fresh thyme leaves, roughly chopped
salt & pepper to taste
Instructions
- Preheat oven to 450 degrees F (230 C) and arrange broccoli and cauliflower on baking trays. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 25 - 30 minutes until very soft with golden edges.
- While veggies are roasting, cook bacon in a large saucepan or shallow pot until crispy. Remove to paper towel lined plate and reserve grease. Add onions and garlic and saute for about 5 minutes until translucent.
- Pour in 4 cups of stalk and add thyme and half of the cauliflower. Cover and simmer for around 20 minutes then remove from heat. Allow it to cool for about 5 minutes then pour into food processor or blender and pulse until very smooth. Return to pot and add remaining stock, rest of cauliflower, and broccoli, then bring to a boil. 4. Reduce heat to low and add cream followed by shredded cheese. Simmer until thickened and add salt and pepper to taste.
- Serve hot with crumbled bacon and additional shredded cheese if desired