Now I don't really like them anymore.
It's a bit of a lonely day...
And there isn't much to look forward to since tomorrow is Monday and all.
Oh well, I guess I'll just make some soup, feel sorry for myself and read a book. I'm a hardcore rager, I tell ya!
Ah, if only.
Cauliflower and Fennel Soup
Serves 6
1 head of cauliflower
1 bulb of fennel, thinly sliced
1 brown onion
1/2 a bulb of garlic
1 cup vegetable stock
1 cup milk
Salt and pepper
4-5 slices of thickly cut bread cut into chunks for croutons
First off chop up the cauliflower into small florets and lay out on a roasting tray. Drizzle with a bit of olive oil. Grab the garlic, wrap in aluminium foil and pop on the side of the tray too. Whack it in the oven for about 20 minutes on a high heat (200 degress) to get some nice charing on the cauliflower and so the garlic is roasted through.
Meanwhile, thinly slice the onion and fennel and place in a deep saucepan with a bit of olive oil. Saute on a medium heat until the onions are translucent and the fennel has started to soften (about 8 minutes). Add in the stock, and the semi roasted cauliflower (leave the garlic in the oven until you just need to use it - the longer the garlic roasts, the better). Now's the time to get the slices of bread into the oven to crisp up to make the croutons as well!
Bring soup to the boil and then reduce to a simmer until the cauliflower is completely softened and cooked through (10 mins). Just before blending, add in the roasted garlic and using a hand held blender and whiz up the soup to achieve a smooth texture. Stir in the milk, some salt and pepper and then 1 slice of the toasted bread. Blend the mixture again.
To serve, finish with a few chunky croutons and some fennel leaves. Bliss.
Serves 6
1 head of cauliflower
1 bulb of fennel, thinly sliced
1 brown onion
1/2 a bulb of garlic
1 cup vegetable stock
1 cup milk
Salt and pepper
4-5 slices of thickly cut bread cut into chunks for croutons
First off chop up the cauliflower into small florets and lay out on a roasting tray. Drizzle with a bit of olive oil. Grab the garlic, wrap in aluminium foil and pop on the side of the tray too. Whack it in the oven for about 20 minutes on a high heat (200 degress) to get some nice charing on the cauliflower and so the garlic is roasted through.
Meanwhile, thinly slice the onion and fennel and place in a deep saucepan with a bit of olive oil. Saute on a medium heat until the onions are translucent and the fennel has started to soften (about 8 minutes). Add in the stock, and the semi roasted cauliflower (leave the garlic in the oven until you just need to use it - the longer the garlic roasts, the better). Now's the time to get the slices of bread into the oven to crisp up to make the croutons as well!
Bring soup to the boil and then reduce to a simmer until the cauliflower is completely softened and cooked through (10 mins). Just before blending, add in the roasted garlic and using a hand held blender and whiz up the soup to achieve a smooth texture. Stir in the milk, some salt and pepper and then 1 slice of the toasted bread. Blend the mixture again.
To serve, finish with a few chunky croutons and some fennel leaves. Bliss.
mmmmm!
ReplyDeleteso healthy & hearty. I do have one question though... say I went shopping for some fennel, what would it look like...?
x.
http://www.gourmetsleuth.com/images/fennel_300.jpg - like this?! hahahha
ReplyDeleteohh i spent sunday at casey's snuggling the baby in front of the fire! you must come next time : ) imo xx
ReplyDeletenot going to lie, this soup was pretty delish...
ReplyDelete