Tuesday, March 5, 2013

Cauliflower & Sweet Onion Soup with Beet Chips, Rosemary & Sourdough Croutons

After a long day of work, making a pot of soup with minimal effort is just what I want and crave. Skip the beet chips and sourdough if you don't want to deal with frying, or pop them in the oven and crisp them up that way while the vegetables continue to roast. Either way you can't lose.

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Silky smooth cauliflower soup blended with caramelized sweet onions, garlic and fresh rosemary. Serve with crispy beet chips and crunchy sourdough croutons for a warming dinner that you will make over and over again.

Cauliflower & Sweet Onion Soup
serves 2-3
3 garlic cloves, smashed
2 medium sized sweet onions, roughly chopped
1 head cauliflower, cut into small florets
2 tbl extra virgin olive oil
2 sprigs fresh rosemary, stems removed, plus more for garnish
salt and pepper, to taste
3 cups vegetable broth

Preheat the oven to 425.
Toss the garlic, onions and cauliflower with olive oil, rosemary and season with salt and pepper.
Roast for 30 minutes until tender and caramelized then transfer to a blender with the broth. Blend until smooth and creamy.
Reheat if necessary.

Beet Chips & Sourdough Croutons
peanut or canola oil
2 small/medium red beets, very thinly sliced
1 sourdough roll, torn into uneven pieces
sea salt & pepper

Heat a shallow pan of oil to 350.
Fry the beet slices in batches until crispy, about 1 minute. Fry the sourdough chunks until golden and crispy.
Drain on a paper towel and sprinkle the beets sea salt and the croutons with salt and pepper.

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