Thursday, October 28, 2010

Roasted Cauliflower (Choufleur) Soup

"How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?" -Charles de Gaulle

It's true, the French love their cheese. And for good reason! It's fabulous. They also love their heavy cream, rabbits, ducks, goose livers, etc. For the discerning vegan, creating animal-free French-inspired cuisine might seem an impossible feat (as did Charles de Gaulle regarding the ruling of his bel pays.) It can be done. While it may not taste as authentic as savoring the real thing in a candlelit bistro overlooking the river Seine, vegan-friendly French cuisine is gradually gaining popularity-even among its citizens.

This particular soup might be served as a starter in France. You may wish to do the same, or serve it as an entree with a fresh green salad.

What you need:
  • 1 head choufleur
  • 1 cup onions, chopped
  • 3 cloves garlic, minced
  • 2 tbsp. virgin olive oil
  • ground black pepper, to taste
  • sea salt, to taste
  • fresh thyme, to taste
  • 3 cups vegetarian chicken stock
  • 1 tbsp. vegan butter
What to do:
  1. Preheat oven to 375 degrees F. Toss cauliflower, onions and garlic together in a large roasting pan and drizzle with olive oil, salt, pepper and thyme. Toss gently to coat. Roast the vegetables, uncovered for 25 minutes.
  2. Place the roasted vegetables into a large pot with the stock, and bring to a simmer for 5 minutes. Add the vegan butter. Puree the soup in an immersion blender or in batches using a countertop blender. Garnish with fresh thyme and serve hot. 
This recipe serves 4 as a starter or 2 as a main dish. Enjoy this soup with a fresh garden salad and a glass of your favorite white wine or Perrier. Salut!

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