Cauliflower Soup Garnish at Harry Gutierrez blog

Cauliflower Soup Garnish. I like to garnish cauliflower soup with fresh thyme leaves, sometimes a drizzle of olive oil, and extra freshly cracked black pepper. Made with whole milk, it’s nice and creamy but not heavy. Why waste an opportunity to throw a flavor party? Set aside four cauliflower florets for garnish and add the rest to the pot. Cauliflower takes on flavor and texture like a champ, which makes it the ideal vegetable for pairing with big flavors. Make this light, fresh, and flavorful take on roasted cauliflower soup for a cozy night in. Adjust taste with salt and pepper if needed. This recipe is practically a “formula”. And look how thick and creamy it is! When hot, stir in the chopped onion and garlic, a little salt and pepper, and cook until lightly browned and starting to soften. With onions (shallots for me, leek whites is another possibility) that were sautéed but not browned in butter.

Creamy Roasted Cauliflower Soup Ambitious Kitchen
from www.ambitiouskitchen.com

With onions (shallots for me, leek whites is another possibility) that were sautéed but not browned in butter. Made with whole milk, it’s nice and creamy but not heavy. Make this light, fresh, and flavorful take on roasted cauliflower soup for a cozy night in. I like to garnish cauliflower soup with fresh thyme leaves, sometimes a drizzle of olive oil, and extra freshly cracked black pepper. Why waste an opportunity to throw a flavor party? Set aside four cauliflower florets for garnish and add the rest to the pot. When hot, stir in the chopped onion and garlic, a little salt and pepper, and cook until lightly browned and starting to soften. Cauliflower takes on flavor and texture like a champ, which makes it the ideal vegetable for pairing with big flavors. And look how thick and creamy it is! This recipe is practically a “formula”.

Creamy Roasted Cauliflower Soup Ambitious Kitchen

Cauliflower Soup Garnish Cauliflower takes on flavor and texture like a champ, which makes it the ideal vegetable for pairing with big flavors. Set aside four cauliflower florets for garnish and add the rest to the pot. This recipe is practically a “formula”. And look how thick and creamy it is! Make this light, fresh, and flavorful take on roasted cauliflower soup for a cozy night in. Adjust taste with salt and pepper if needed. Made with whole milk, it’s nice and creamy but not heavy. With onions (shallots for me, leek whites is another possibility) that were sautéed but not browned in butter. I like to garnish cauliflower soup with fresh thyme leaves, sometimes a drizzle of olive oil, and extra freshly cracked black pepper. When hot, stir in the chopped onion and garlic, a little salt and pepper, and cook until lightly browned and starting to soften. Why waste an opportunity to throw a flavor party? Cauliflower takes on flavor and texture like a champ, which makes it the ideal vegetable for pairing with big flavors.

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