- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: WFDT
Posted on 3/8/12 at 11:10 pm to DEANintheYAY
Posted on 3/8/12 at 11:10 pm to DEANintheYAY
ahhhh, I wasn't sure if that was a typo or it was a sandwich. Fried or poached eggs make a lot of things taste darn good.
Have made a roasted cauliflower soup with leftovers? Really good.
Have made a roasted cauliflower soup with leftovers? Really good.
1
Posted on 3/8/12 at 11:39 pm to Gris Gris
I made a realy nice roasted cauliflower soup the other day. Roast the cauliflower with shallots and garlic. Then puree and then add whipping cream...really good!
Posted on 3/8/12 at 11:49 pm to DEANintheYAY
You roasted the garlic and the shallots, also?
That sounds like a nice addition to the roasted flavor. I puree and use a some chicken stock. Then, I add the cream or half and half. I use less of the dairy if I use the stock.
I LOVE roasted vegetables and nearly all of them can be pureed for a nice soup eaten hot or cold, though I prefer hot.
That sounds like a nice addition to the roasted flavor. I puree and use a some chicken stock. Then, I add the cream or half and half. I use less of the dairy if I use the stock.
I LOVE roasted vegetables and nearly all of them can be pureed for a nice soup eaten hot or cold, though I prefer hot.
Posted on 3/9/12 at 1:01 am to Gris Gris
Roasted Cauliflower Soup
Ingredients:
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream
print a shopping list for this recipeview wine pairings
Preparation:
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
Ingredients:
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream
print a shopping list for this recipeview wine pairings
Preparation:
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
Posted on 3/9/12 at 7:06 am to Deactived
Gumbo. Tonight I'm gonna try that "shrimp in a skillet" recipe that was posted earlier.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News