Interesting. What are black trumpets I wonder?

----- Original Message -----
From: Helen Whitehead <[email protected]>
To: "cooking-in-the-dark" <[email protected]>
Date: Friday, October 18, 2013 4:58 pm
Subject: [CnD] Roasted Cauliflower Soup with Curry and Ginger

>
>
> We made this at our cooking group today.
> This is the first one I'll send. There are 2 more.
> everything was very good! Better than I expected.
> Roasted Cauliflower Soup with Curry and Ginger
> 
> 
>  1 head cauliflower, trimmed and separated into florets
>  2 tablespoons olive oil
>  1 bunch leeks, washed well and thinly sliced
>  2 cloves garlic, minced
>  8 cups Swanson® Natural Goodness TM Chicken Broth
>  1/3 bunch fresh cilantro leaves
>  1 teaspoon curry powder
>  1 tablespoon minced fresh ginger root
>  1 teaspoon grated lemon zest or 1 stalk lemon grass,
>  minced
>  1/2 teaspoon ground cumin
> 
>  1. Heat the oven to 425°F. Place the cauliflower onto a
>  baking sheet and drizzle
>  with 1 tablespoon oil. Roast for 30 minutes.
> 
>  2. Heat the remaining oil in a 12-quart saucepot over
>  medium-high heat. Add the
>  leeks and garlic and cook until the leeks are tender. Stir
>  the broth, cilantro,
>  curry powder, ginger root, lemon zest, cumin and cauliflower
>  in the saucepot and
>  heat to a boil. Reduce the heat to low. Cover and cook for
>  15 minutes or until
>  the cauliflower is tender.
> 
>  3. Pour one third of the cauliflower mixture into a blender
>  or food processor.
>  Cover and blend until the mixture is smooth. Repeat with the
>  remaining
>  cauliflower mixture. Pour the soup through a sieve into a
>  large bowl. Season to
>  taste.
> 
>  Serving Suggestion: You can garnish with any of the
>  following: diced smoked duck
>  breast, crumbled bacon, black trumpets, cilantro oil and/or
>  cauliflower
>  florets.
> 
> 
>  Makes: 8 servings (about 1 3/4 cups each).
> 
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