Roasted Cauliflower, Potato, Fennel Soup
I just took a head of cauliflower (separate the florets); "chunked" 1.5 medium onions; chunked about 5 medium peeled potatoes; cut up some fennel (save the fronds for topping the soup)...Tossed this all with some olive oil and sprinkled with kosher salt...place in oven at 350 degrees for about 1.5 hours (turn once and watch that it does not burn..i had a nice color on the all)...Place all of these goodies into soup pot and cover with chicken stock...simmer and than I blended until smooth (i use a submersible blender..makes life easy)...Enjoy!!<
This recipe came from my Kitchen Aide Mixer(page 67)...first time i used it for making and kneading bread....will do all my breads in it now..fab!
Apple Crisp is from Barefoot Contessa(click and it will take you to the recipe)....love her! This evening i will dig into this and add some vanila ice cream...Nice Day!! even if it snowed...