Subj : Freezable soups - 28
To   : All
From : Dave Drum
Date : Sat Feb 18 2023 04:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Cauliflower & Red Pepper Soup
 Categories: Vegetables, Herbs, Poultry, Dairy, Cheese
      Yield: 6 servings
 
      2 md Red ball peppers; halved,
           - seeded
      1 lg Head cauliflower; in florets
           - (7 c)
      4 tb Olive oil; divided
      1 c  Chopped sweet onion
      2 cl Garlic; minced
  2 1/2 ts Minced fresh rosemary
           +=OR=+
    3/4 ts Dried rosemary; crushed
    1/2 ts Paprika
    1/4 c  A-P flour
      4 c  Chicken stock
      1 c  Milk
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Cayenne pepper
           Shredded Parmesan cheese
 
  Heat broiler. Place peppers on a foil-lined baking
  sheet, skin side up. Broil 4" from heat until skins are
  blistered, about 5 minutes. Transfer to a bowl; let
  stand, covered, 20 minutes. Change oven setting to bake;
  preheat oven to 400-#.
  
  Toss cauliflower with 2 tablespoons oil; spread in a 15"
  X 10" X 1" pan. Roast until tender, 25-30 minutes,
  stirring occasionally. Remove skin and seeds from
  peppers; chop peppers.
  
  In a 6 qt. stockpot, heat remaining 2 Tbsp. oil over
  medium heat. Add onion; cook until golden and softened,
  6-8 minutes, stirring occasionally. Add garlic, rosemary
  and paprika; cook and stir 1 minute. Stir in flour until
  blended; cook and stir 1 minute. Gradually stir in
  stock. Bring to a boil, stirring constantly; cook and
  stir until thickened.
  
  Stir in cauliflower and peppers. Puree soup using an
  immersion blender. Or, cool slightly and puree soup in
  batches in a blender; return to pot. Stir in milk and
  remaining seasonings; heat through. If desired, serve
  with Parmesan.
  
  Elizabeth Bramkamp, Gig Harbor, Washington
  
  Makes 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Helicopter parents? I was a free range feral child and I survived.
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