New cauliflower is in the markets and the nights are turning cool. For a warming soup at the start of winter, Ajker Patrika's features desk offers a simple recipe built on roasted cauliflower.
You will need: one medium cauliflower cut into small florets, 4 tablespoons olive oil, 1.5 teaspoons salt, 1 teaspoon ground black pepper, 100 g finely chopped chicken, 1 cup chopped onion, 3 cloves chopped garlic, 4 cups chicken stock, 1 cup heavy whipping cream and plain yoghurt to taste.
Preheat the oven to 220 degrees Celsius. Toss the florets with the olive oil, salt and pepper on a baking tray, spread them in a single layer and bake for 25 to 30 minutes until browned and tender.
Meanwhile, fry the chopped chicken in a little oil, stirring often, for about 10 minutes, then lift it out onto kitchen paper. In the same pan over medium heat, soften the onion for about 5 minutes, add the garlic and stir for a minute more. Add the roasted cauliflower and the stock and bring to the boil.
Let the soup cool slightly, then blend for about a minute until completely smooth. Return it to the pan over low heat, stir in the cream and the fried chicken, and cook for about 2 minutes, stirring.
Serve in bowls topped with fried onions or more fried chicken, and a little cheddar if you have it. Finish with a spoonful of whisked yoghurt and serve hot.
Photo: jules / stone soup / Wikimedia Commons (CC BY 2.0)
Source: Ajker Patrika
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