Roasted Cauliflower Soup with Soft Rye Rolls
When I was flipping a Sur la Table catalog that I received recently by mail, I saw a picture of lovely creamy soup. The picture said for the recipe, go to their website. And for the ingredients, I would just need not surprisingly cauliflower, carrot, celery, vegetable stock, heavy cream, etc. I had carrot, celery and heavy cream in hand. The recipe sounded more than perfect for our veggie night dinner. Then, I went to the website to get the recipe. There was a recipe of Roasted cauliflower soup with truffle oil with exactly the same picture that I fell in love with at first sight. A very strange thing happened. I read the recipe.... no carrot, no celery, no vegetable stock...??? I would never know the answer.
I won't be able to say bye-bye to my carrot and celery sitting in the refrigerator at this point, but that didn't make my plan change. I adapted the recipe online. In fact the recipe was quite interesting. A cup of brandy, 1/2 cup of champagne vinegar, and plenty of coriander and cumin. What would the final taste be like? I skipped shallots, reduced coriander and cumin to scant 1tea spoon each to avoid making the soup taste too much like curry, reduced amount of brandy to half a cup (I just didn't have enough), replaced champagne vinegar with white wine vinegar and reduced the amount to about 2 table spoons, replaced half of chicken stock with water to avoid making the soup taste too much chicken, and skipped all of the heavy cream because after pureed, the soup became nicely thick and creamy. A healthy wise decision. A key point of the recipe might be a truffle flavor from finishing with some truffle oil. I didn't have truffle oil. J sometimes doesn't like truffle. So I used a pinch of truffle salt to finish on my bowl. And asked if J would like a pinch too. Yes, he did.
I didn't find a truffle flavor from the salt but the soup was amazingly lovely. It was the best cauliflower soup, J said. I was so glad to try the recipe (with several changes)!
