Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps (via Serious Eats)
Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps (via Serious Eats)
One Medium Butternut Squash peeled and chopped
3 c chicken stock
1/2 c whipping cream
1 t cumin
1 t cardamom
1/2 t ginger
1/2 t paprika
1/2 t cayenne s & p to taste.
Place squash on a pan drizzle with EVOO and sea salt roast at 400 degrees for 40 minutes until slightly carmelized.
Add to all other ingredients in a vita mix (blender) or use a stick blender in a pot and enjoy
1/4 cup leeks or onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth, homemade preferred
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional
Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.
Makes about 6 servings
Freezing not recommended
1/4 cup leeks or onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth, homemade preferred
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional
Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.
Makes about 6 servings
Freezing not recommended