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Cauliflower Soup

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If you’re like me, you have at least a gallon of turkey stock on the back of the stove from the thanksgiving bird. I love making soup after the holidays, the simplicity is restorative somehow.

I boiled (in water) about a half of a head of cauliflower (you could use romanesco) and most of a leek, cut into smallish pieces. When it was all tender, I drained the water and added turkey stock, a little half and half (less than1/4 cup), about a 1/4 t of curry powder, some fresh ground nutmeg, and salt and pepper. I blended it with the hand blender. So easy.

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