Asian BBQ Beef Brisket
July 2, 2014
Chicken Marsala
July 7, 2014
This recipe also works great as a Vegan soup, it doesn't need the cheese but I am Me. Me like cheese! While I was experimenting and trying to figure what cheese would suite this recipe best, I had a few bowls with out any and they were pretty darn good as well. Creamy texture without cream and if you put just the right amount of salt in it (a bit on the high side) you would think it also has some chicken broth in it.
Heat the olive oil in a heavy-bottomed pan. Cook the onion in the olive oil over medium low heat until transparent, about 5 minuets.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat to medium high, cover the pot tightly and stew the cauliflower, stirring occasionally, for 20 minutes, or until tender.
Then add another 4 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender until smooth and creamy. Reheat the soup and gradually stir in the cheese until melted.
Serve hot, drizzled with garlic infused olive oil and freshly ground black pepper.
Ingredients
Directions
Heat the olive oil in a heavy-bottomed pan. Cook the onion in the olive oil over medium low heat until transparent, about 5 minuets.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat to medium high, cover the pot tightly and stew the cauliflower, stirring occasionally, for 20 minutes, or until tender.
Then add another 4 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender until smooth and creamy. Reheat the soup and gradually stir in the cheese until melted.
Serve hot, drizzled with garlic infused olive oil and freshly ground black pepper.