{"id":11044,"date":"2010-09-29T21:06:07","date_gmt":"2010-09-29T19:06:07","guid":{"rendered":"http:\/\/archives.piajanebijkerk.com\/WordPress\/?p=11044"},"modified":"2010-09-29T21:06:07","modified_gmt":"2010-09-29T19:06:07","slug":"marjorie-taylors-roasted-cream-of-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2010\/09\/29\/marjorie-taylors-roasted-cream-of-cauliflower-soup\/","title":{"rendered":"Marjorie Taylor’s roasted cream of cauliflower soup…"},"content":{"rendered":"

\"\"<\/a>photograph by <\/small>Marjorie Taylor<\/small><\/a><\/p>\n

Hello, I\u00e2\u20ac\u2122m Marjorie and I am the cook in The Cook\u00e2\u20ac\u2122s Atelier<\/a>.\u00c2\u00a0 The Cook\u00e2\u20ac\u2122s Atelier promotes sustainable France through hands-on cooking classes, market tours and field trips to local artisan producers. I am a big believer in real food, made from scratch and take pleasure in cooking every day.<\/p>\n

When the weather is warm, I plant herbs in my window boxes and throw open the windows so I can hear the people bustling below on their way to the morning market.\u00c2\u00a0 In the height of the season, I\u00e2\u20ac\u2122m busy making confiture and preserving to save a little taste of summer for when the chill sets in.\u00c2\u00a0 In the autumn and winter months, there is always something simmering on the back of the stove; a pumpkin soup or some homemade chicken stock, and a fire in the fireplace to keep cozy when it\u00e2\u20ac\u2122s snowy and gray outside.<\/p>\n

This roasted cauliflower soup that I am sharing with you today is adapted from Ad Hoc<\/a>, by Thomas Keller<\/a>.\u00c2\u00a0 The recipe in the book is absolutely lovely.\u00c2\u00a0 I just decided to roast the cauliflower in the oven because I love roasted cauliflower. Bon app\u00c3\u00a9tit…<\/em><\/p>\n

Roasted cream of cauliflower soup<\/em>
\nInspired by Ad Hoc at Home, by Thomas Keller<\/small>
\nServes 6<\/small><\/p>\n

2 heads cauliflower (4 to 5 pounds total)
\n4 tablespoons (2 ounces) unsalted butter
\n3\/4 cup coarsely chopped onion
\n3\/4 cup coarsely chopped leeks (white and green parts only)
\n1\/4 teaspoon yellow curry powder or Madras curry powder
\nSea salt
\n2 cups milk
\n2 cups heavy cream
\n2 cups water
\nExtra virgin olive oil
\nFreshly ground black pepper<\/p>\n

-Preheat oven to 375 degrees.<\/p>\n

-Remove the leaves from the cauliflower, and cut out the core.\u00c2\u00a0 Trim off the stems and reserve them.\u00c2\u00a0 For the garnish, trim 2 cups florets about the size of a quarter and set aside.<\/p>\n

Coarsely chop the remaining cauliflower and stems into 1-inch pieces so that they will cook in the same amount of time.\u00c2\u00a0 You need 8 cups of cauliflower (reserve any extra for another use).<\/p>\n

-Melt 3 tablespoons of the butter in a large Dutch oven over medium heat.\u00c2\u00a0 Add the onion, leeks, curry, and coarsely chopped cauliflower, season with 2 teaspoons sea salt, cover with a parchment lid (just parchment cut the size of the Dutch oven with a hole cut in the middle so the steam can escape) and roast, stirring occasionally, until the vegetables are almost tender, about 20 minutes.\u00c2\u00a0 Remove from the oven and discard the parchment lid.<\/p>\n

-Pour the milk, cream, and water and bring to a simmer on the top of the stove over medium-high heat.\u00c2\u00a0 Simmer for 30 minutes, skimming off the foam from time to time.<\/p>\n

-Working in batches, transfer the cauliflower mixture to a blender (leave an opening in the lid for the steam to escape).\u00c2\u00a0 Carefully, begin pureeing the cauliflower on the lowest speed and blend, slowly increasing the speed, until smooth and velvety.\u00c2\u00a0 Check the seasoning and add more salt if needed.\u00c2\u00a0 Transfer to a large saucepan and keep warm.<\/p>\n

-Melt the remaining 1 tablespoon of butter in a medium frying pan over medium-high heat, swirling the pan occasionally, until the butter turns a rich golden brown.\u00c2\u00a0 Add the florets and saut\u00c3\u00a9 until a rich golden brown.\u00c2\u00a0 Set aside.<\/p>\n

To serve, reheat the soup.\u00c2\u00a0 This is a thick soup, but if it seems too thick, add water to thin it to the desired consistency.\u00c2\u00a0 Taste for seasoning. Pour the soup into a warm serving bowl or soup tureen.\u00c2\u00a0 Top each serving with a few cauliflower florets.\u00c2\u00a0 Drizzle with olive oil and sprinkle with pepper.<\/p>\n

……………………………………………………………
\n\"\"<\/a><\/p>\n

Recipe from Marjorie Taylor, The Cook\u00e2\u20ac\u2122s Atelier<\/a><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

photograph by Marjorie Taylor Hello, I\u00e2\u20ac\u2122m Marjorie and I am the cook in The Cook\u00e2\u20ac\u2122s Atelier.\u00c2\u00a0 The Cook\u00e2\u20ac\u2122s Atelier promotes sustainable France through hands-on cooking classes, market tours and field trips to local artisan producers. I am a big believer in real food, made from scratch and take pleasure in cooking every day. When the […]<\/p>\n","protected":false},"author":5,"featured_media":11045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-11044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen"],"yoast_head":"\nMarjorie Taylor's roasted cream of cauliflower soup... - pia jane bijkerk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2010\/09\/29\/marjorie-taylors-roasted-cream-of-cauliflower-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marjorie Taylor's roasted cream of cauliflower soup... - pia jane bijkerk\" \/>\n<meta property=\"og:description\" content=\"photograph by Marjorie Taylor Hello, I\u00e2\u20ac\u2122m Marjorie and I am the cook in The Cook\u00e2\u20ac\u2122s Atelier.\u00c2\u00a0 The Cook\u00e2\u20ac\u2122s Atelier promotes sustainable France through hands-on cooking classes, market tours and field trips to local artisan producers. 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