One of my favorite foods, especially on these cold nights, is soup. Yesterday at the farmer's market I picked up some lovely red bell peppers, and cauliflower. Voila! The idea for a charred red pepper and cauliflower soup was born!
It was just as good as I had imagined. Topped with sour cream, and just a few drops of truffle oil, it was a comforting meal along with fresh baked rolls.
Ingredients:
3 large red bell peppers
1 medium head of cauliflower - broken into florets
3 cloves garlic - finely chopped
Vegetable / chicken broth
salt to taste
Process:
It was just as good as I had imagined. Topped with sour cream, and just a few drops of truffle oil, it was a comforting meal along with fresh baked rolls.
Ingredients:
3 large red bell peppers
1 medium head of cauliflower - broken into florets
3 cloves garlic - finely chopped
Vegetable / chicken broth
salt to taste
Process:
- Roast the bell peppers so the skin is charred pretty evenly. Put them in a container with a lid and set aside - this will help them sweat so the skin comes off more easily.
- Heat some olive oil in a saucepan, add garlic and saute for a few minutes. Add cauliflower, and mix well.
- Let a light char develop on the cauliflower & garlic. Once charred, add about 2 cups of broth and cover the saucepan with a lid and bring to a simmer.
- In the meantime peel the peppers and remove the seeds. Grind the peppers in your blender, then add cooked cauliflower and blend thoroughly.
- Return the mix to the saucepan, add salt and bring to a boil.
- Ladle soup into bowls and top with some sour cream, and/or a few drops of truffle oil.
