ElizabethB
Legendary Member
My submission for the Cumin Challenge.
Cumin Roasted Cauliflower Soup
Ingredients
6 cups Cumin Roasted Cauliflower
https://www.cookingbites.com/threads/cumin-roasted-cauliflower.11127/
8 tbsp. butter divided
1/2 medium onion small dice
1 carrot small dice
1 rib celery small dice
2 tbsp. minced fresh parsley
2 quarts chicken broth or stock
2 cups whole milk
1 cup 1/2 & 1/2
6 tbsp. all purpose flower
1 tsp. ground cumin
salt to taste
1 cup sour cream
Method
In a stock pot or Dutch oven melt butter
Add onions - cook until translucent
Add carrots and celery
Cook for another 2 minutes
Add Cumin Roasted Cauliflower
Stir to combine
Cook 10 minutes, covered, on a very low heat
Add broth
Bring to a boil
Reduce heat and simmer uncovered 15 minutes
While broth is simmering prepare your white sauce
In a medium sauce pan melt 4 tbsp. butter
Add flour and cook stirring constantly - about 2 minutes - do not brown
Gradually add the milk whisking to prevent lumps
Bring to a gentle simmer
Remove from heat and whisk in 1/2 & 1/2
Add white sauce, cumin and parsley to the stock pot
Simmer, uncovered, stirring occasionally for 20-25 minutes
Taste
Add salt if needed
Place sour cream in the bottom of a serving bowl or soup tureen.
Add 2 or 3 ladles of soup broth to the tureen one at a time. Stirring.
The soup and the sour cream need to get friendly
Add the remainder of the soup and serve.
Pictures will be posted shortly.
Cumin Roasted Cauliflower Soup
Ingredients
6 cups Cumin Roasted Cauliflower
https://www.cookingbites.com/threads/cumin-roasted-cauliflower.11127/
8 tbsp. butter divided
1/2 medium onion small dice
1 carrot small dice
1 rib celery small dice
2 tbsp. minced fresh parsley
2 quarts chicken broth or stock
2 cups whole milk
1 cup 1/2 & 1/2
6 tbsp. all purpose flower
1 tsp. ground cumin
salt to taste
1 cup sour cream
Method
In a stock pot or Dutch oven melt butter
Add onions - cook until translucent
Add carrots and celery
Cook for another 2 minutes
Add Cumin Roasted Cauliflower
Stir to combine
Cook 10 minutes, covered, on a very low heat
Add broth
Bring to a boil
Reduce heat and simmer uncovered 15 minutes
While broth is simmering prepare your white sauce
In a medium sauce pan melt 4 tbsp. butter
Add flour and cook stirring constantly - about 2 minutes - do not brown
Gradually add the milk whisking to prevent lumps
Bring to a gentle simmer
Remove from heat and whisk in 1/2 & 1/2
Add white sauce, cumin and parsley to the stock pot
Simmer, uncovered, stirring occasionally for 20-25 minutes
Taste
Add salt if needed
Place sour cream in the bottom of a serving bowl or soup tureen.
Add 2 or 3 ladles of soup broth to the tureen one at a time. Stirring.
The soup and the sour cream need to get friendly
Add the remainder of the soup and serve.
Pictures will be posted shortly.
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