Creamy Cauliflower Soup with Crispy Prosciutto

For Valentine’s Day I had the ambitious plan to make GC bacon roses. I couldn’t find the right stems for my roses and the whole idea fell apart. Instead, I bought him an array of deli meats and specialty cheeses. This is how I say “I love you”: with deli meats. With a fridge full of prosciutto I decided to make a soup topped with this deliciousness: creamy cauliflower soup with crispy prosciutto.

IMG_5483This soup is creamy and has a rich, earthy cauliflower taste which is accented by the more subtle flavours of the celery and onion. The dash of nutmeg gives this soup a nutty, earthy flavour. This soup is seasoned with salt and ground white pepper.. Ground white pepper is something that I had never bothered to buy before but decided to as a lot of the recipes I make call for this spice. And I’m glad I did! The white ground pepper has a more subtle flavour than black ground pepper and has an almost smoky flavour. I would suggest not putting a lot of salt in as there will be plenty of salt from the crispy, almost bacon like prosciutto.

Recipe is below the cut and happy munching!

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Soup Round Up II

Another cold day, tadalafil another round up of the soups I have made in the past few weeks. 4 recipes are from the Williams-Sonoma Soup of the Day cookbook, pilule the other is from Chef Michael Smith.

Broccoli Cheddar Soup – January 23 – why eat broccoli soup when you can eat soup with cheese in it? Exactly. This soup still had a strong garden flavour from the broccoli but had tons of creaminess from the cheese. This will likely not become a staple in our house but when I am craving broccoli I will turn to this recipe.

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Cauliflower Roasted Garlic Soup – January 3- this soup was delicious but looked like something out of a Charles Dickens novel, which is why I did not bother to take a picture of it. Coworkers thought I was eating oatmeal. It was gray and sludgy but you need to look past this and enjoy! The strong cauliflower flavour is accented by the rich roasted garlic flavour. The garlic is slightly caramelized and sweet. By roasting the garlic for 45 minutes in the oven, all of the deep-rooted flavours ooze out. My kitchen smelt amazing after this  and could ward off vampires for days to come.

Classic Chicken Noodle Soup – January 10 – why ever use canned chicken noodle soup again when this is so easy? I baked the chicken in the oven for about 20 minutes until it was juicy and cooked through. Then slightly brown the vegetables, toss in the chicken, broth and noodles and wait. It is that easy. The noodles will continue to absorb the broth so you will need to add more the longer the soup sits.photo 4(2)

photo 5French Onion Soup – January 2 – I finally used my 25th birthday gift from GC: French onion soup bowls from Crate & Barrel. This recipe also made me realize something I desperately need for my kitchen: a scale. This recipe calls for 2 ½ lbs of onion but I had to guess and use all the remaining onions I had. A scale would also be good for all the cookbooks I have bought over the years that turn out to be British and use weights as opposed to measurements.

photo 3(2)The most time consuming part of this soup is caramelizing the onions but it is worth it. The onions are sweet and tender delicately floating beneath a sturdy bed of crusty bed and mounds of stringy, Swiss cheese. This soup is my idea of comfort food: warm, flavourful and cheese.

Michael Smith’s Old Fashioned Beef Stew – I like this recipe better than any of the beef stews I have made from my trusty Williams-Sonoma cookbook. The stew is thicker and has a huge range of flavours from the combinations of vegetables (parsnips, carrots, celery, potatoes, onions and peas) seasonings (rosemary, and bay leaf) and of course, red wine. This stew is substantial and filling, the perfect lunch on a cold, February day.

Recipes for the first 4 soups are below the cut. Happy munching and slurping!

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Cauliflower Soup with Cheddar & Blue Cheese

IMG_4850It’s cold – why eat anything other than soup? October 12th soup was Cauliflower Soup with Cheddar and Blue Cheese. I really don’t think I need to tell you anything else to convince you to make this soup. There’s cheese which masks the fact that there is a vegetable in this soup. It’s basically like eating fondue.

But seriously. There is a delicious earthy flavour from the cauliflower and a hint of nutiness from the caraway seeds that beautifully freckle the soup. The cheddar cheese makes the soup creamy and thick and the blue cheese adds that hearty kick that instantly warms you up on a cold day.

Recipe is below the cut – you need to check it out! Happy munching!

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