Saturday, July 27, 2013

Cauliflower Soup & Rosemary Parmesan Scones

 This is one of the easiest recipe ever, it's delicious and healthy!

I normally wouldn’t make soup on a Sunny Saturday in July but Andrew just had a tooth pulled today so I made an exception. When my mom told me about this recipe, I didn’t believe that only 3 ingredients could taste as good as she claimed. Boy was I wrong! It was amazing, and surprisingly even Andrew loved it. The recipe is below, but all that’s in it is cauliflower, onion, chicken broth, and a little s&p. Who knew!

Here's the recipe:
  • 2 tbsp of unsalted butter or margarine
  • 1 Large onion coarsely chopped
  • 2 heads of cauliflower, chopped
  • 4 cups of chicken stock
  • Sea salt and freshly ground pepper
  • Sour cream (optional)
1. Place a stockpot over medium heat. Add the butter/margarine, onion, and cauliflower to the pot, saute until tender (about 7 minutes)

2. Add the stock and bring to a boil. Lower the heat and simmer for 20 minutes.

3. Use a hand mixer to puree the cauliflower in the pot (a blender works as well) Leave the soup slightly chunky.

4. Add salt and pepper to taste. Garnish with sour cream. (optional)

Serves 4-6, Freezes well

I usually make a batch of Rosemary Parmesan scones to go with it, but since Andrew can’t chew at the moment, it would be too dangerous as I would probably eat all 6 of them.

Here's the recipe for those of you that have more will power than me: 
  • 2 cups of flour
  • 1 teaspoon of baking powder
  • 1 cold stick of butter (cut into 6 cubes)
  • 1/2 cup of milk
  • 1/2 cup of yogurt or sour cream
  • 1/2 teaspoon salt
  • 1/4 grated parmesan
  • 1/2 teaspoon of black pepper, ground
  • 1 spring of fresh rosemary, minced
1. Preheat oven to 350 degrees. Prep a baking sheet with parchment paper or cooking spray.

2. Combine flour, baking powder, and salt into a large mixing bowl and combine.

3. Toss in the cubes of butter and use your fingers to rub in the butter with the mixture until well combined. It should resemble a course meal.

4. Add the parmesan, black pepper and rosemary then mix with your fingers to combine.

5. In another bowl mix together yogurt/sour cream and milk.

6. Pour the milk/yogurt mixture into the dry mixture then use both your hands to mix them together and form into a ball of dough, then pat into a 8 inch circle about 3/4 inch thick,

7. Cut into 6 triangles, place on the baking sheet and bake until golden, about 18-20 minutes.

Makes 6 serving

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