Sunday, January 4, 2015

Roasted Cauliflower and Potato Bisque

 

For the Week 1 day 2 BM#48 , on 1 cuisine 3 dishes ( I chose French cuisine ) , I prepared roasted cauliflower and potato Bisque  for dinner tonight. Bisque is a highly seasoned soup and belong to French origin.

 Ingredients

Cauliflower – 1 big head

potato – 1 big

garlic cloves – 6 to 7

onion – 1 big

freshly ground pepper – 2 to 3 tsp ( adjust to taste )

salt – 1 1/2 tsp ( adjust to taste )

fresh basil leaves –  handful

Olive oil – 4 tbsp

milk  - 1 cup ( I used 2 % )

vegetable stock or water -  3 cups

Preparation

Preheat the oven to 400 F. Cut cauliflower and potato into 2 inch florets. Toss them with little salt , pepper and oil and arrange them in the aluminum foil in single layer and bake for about 20- 25 mins until it is golden brown.

Mean while heat a large Dutch oven or heavy bottomed pot and saute the onions and garlic in olive oil. Add the vegetable stock , milk and bring to boil. Add the caulflower , potato mixture and basil leaves. Reduce the heat and simmer for about 10 – 15 mins.Use the immersion blender and puree the soup , add the remaining salt and required pepper and remove from heat. Serve it hot with a bread in the side.

It was a perfect dinner for a cold weather. Both my kids loved it.

photo 1 (1)photo 2 (1)photo 3 (1)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

12 comments:

  1. My kind of soup, inviting and very delicious..

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  2. Love that thick creamy soup nice color

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  3. Wow.. cauliflower, potato and basil. Unique combo. Its very inviting

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  4. Soups are always so comforting...Looks so yum!!!

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  5. Cauliflower tastes amazing when roasted. lovely soup recipe!

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  6. Love this creamy & delicious soup.

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  7. Very nice soup, must have been goo with roasted cauliflower!

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