Two Ingredient Cauliflower Soup | Fresh P
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INGREDIENTS\r
one head of CAULIFLOWER, cut into florets\r
2 large ONIONS, roasted whole\r
water\r
salt & pepper\r
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OK, my recipe was more than 2 ingredients. Fresh Ps flourishes include: \r
a squeeze of fresh lemon juice or dash of vinegar\r
olive oil\r
Garnish: truffle salt, chives, green onions, fried shallots, roasted mini florets of cauliflower, roasted baby cauliflower leaves, parsley and/or olive oil. Make it beautiful.\r
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DIRECTIONS\r
Peel the outer skins off the onions and roast them at 350-375 until the outsides are dark brown and they are soft inside, about an hour. Peel off the dark layers and set aside. Pour 1-2” of water into a medium sized stock pot and bring to a boil over hight heat. Add the cauliflower florets and steam until super tender. Test them by piercing with a knife, there should be no resistance. \r
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Carefully puree your cauliflower using your steaming liquid to dilute your puree into ta nice creamy consistency. Be careful when blending hot liquids and only fill your blender 1/2 full. Holding a towel over the top of your blender while blending is a good habit to get into. Return the cauliflower to the stockpot and set aside. When your onions are cooked, puree the white insides of the onions. Add a large pinch of salt, some ground pepper and a squeeze of lemon (or 1/2 teaspoon vinegar) to your puree. Taste and adjust seasoning to your liking. Add the onion ‘cream to your cauliflower and bring to a simmer. If your soup is too thick, thin it with a little more steaming liquid or water. Remove from the heat, taste and adjust the seasonings. \r
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Serve topped with any of your chosen garnishes, drizzle with olive oil and flourish with a little sea salt and pepper. Enjoy.\r
\r
HELPFUL LINKS\r
For more Fresh P: \r
To Subscribe to Fresh Princess: \r
Follow me on Facebook: \r
Follow me on Pinterest: \r
Follow me on Instagram: \r
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MUSIC\r
Honkey Tonkin by Douglas Maxwell
INGREDIENTS\r
one head of CAULIFLOWER, cut into florets\r
2 large ONIONS, roasted whole\r
water\r
salt & pepper\r
\r
OK, my recipe was more than 2 ingredients. Fresh Ps flourishes include: \r
a squeeze of fresh lemon juice or dash of vinegar\r
olive oil\r
Garnish: truffle salt, chives, green onions, fried shallots, roasted mini florets of cauliflower, roasted baby cauliflower leaves, parsley and/or olive oil. Make it beautiful.\r
\r
DIRECTIONS\r
Peel the outer skins off the onions and roast them at 350-375 until the outsides are dark brown and they are soft inside, about an hour. Peel off the dark layers and set aside. Pour 1-2” of water into a medium sized stock pot and bring to a boil over hight heat. Add the cauliflower florets and steam until super tender. Test them by piercing with a knife, there should be no resistance. \r
\r
Carefully puree your cauliflower using your steaming liquid to dilute your puree into ta nice creamy consistency. Be careful when blending hot liquids and only fill your blender 1/2 full. Holding a towel over the top of your blender while blending is a good habit to get into. Return the cauliflower to the stockpot and set aside. When your onions are cooked, puree the white insides of the onions. Add a large pinch of salt, some ground pepper and a squeeze of lemon (or 1/2 teaspoon vinegar) to your puree. Taste and adjust seasoning to your liking. Add the onion ‘cream to your cauliflower and bring to a simmer. If your soup is too thick, thin it with a little more steaming liquid or water. Remove from the heat, taste and adjust the seasonings. \r
\r
Serve topped with any of your chosen garnishes, drizzle with olive oil and flourish with a little sea salt and pepper. Enjoy.\r
\r
HELPFUL LINKS\r
For more Fresh P: \r
To Subscribe to Fresh Princess: \r
Follow me on Facebook: \r
Follow me on Pinterest: \r
Follow me on Instagram: \r
\r
MUSIC\r
Honkey Tonkin by Douglas Maxwell
Category
📺
TV