Harvest Time Broccoli & Cauliflower Soup
This was a really SIMPLE soup. It's a good one for the "first soup of the season" because of its speed and simplicity if it's a beautiful autumn day you can go and enjoy it without spending a chunk of your afternoon chopping soup veggies!
I just used what I had on hand...left over from a veggie tray from Evan's birthday.
So, a whole head of broccoli or cauliflower would be too much.
Heat a little EVOO in the bottom of a soup pot
Slice a leek or chop an onion
Sprinkle a little salt & pepper
Add a bay leaf and any other herbs you like
Cut up cauliflower and broccoli into small pieces
toss with the other veggies and herbs
Cube 1 white potatoe and toss it in.
Add chicken (or veggie) stock to cover
Let cook until potato is tender
Add 1/2 red bell pepper diced (for color).
Yup, that's it. Really.
Showing posts with label cauliflower. Show all posts
Showing posts with label cauliflower. Show all posts
Monday, October 18, 2010
Tuesday, August 31, 2010
Pickles Revisited
Most of my family LOVES pickles...and I must admit that I'm willing to take that to extremes sometimes. As my husband commented to the FB universe this summer..."My wife will pickle anything".
He's pretty close to the truth.
When it came harvest time this year - as characterized by having so much produce in the house that it causes fear and induces dreams of never eating anything but again - it is time to pickle.
To save some time for myself this year I used only the 2 brines that I used last year and posted here. What I changed was the veggies I used.
Into the Sweet'nSalty Brine I tossed:
Cauliflower florets
Zucchini
Kohlrabi
Daikon Radish
Beans
Pepper Slices
The Garlic Dill Brine got:
Cauliflower
Cucumber
and Beans
The beans were blanched after last year's beans shrivled after a few months. They were still tasty but didn't look very pretty. And, since I'd never pickled cauliflower before I did 50/50 blanched vs raw.
I have also made a late addition to the Garlic Dills....after picking the green tomatoes off of the vines at the end of the season, I put all of the green cherry tomatoes into the brine. I cut x's on the bottom of the tomatoes so that there would be a means for the brine to penetrate the tough tomato skin easier, and early taste-tests have proven to be pretty yummy!
He's pretty close to the truth.
When it came harvest time this year - as characterized by having so much produce in the house that it causes fear and induces dreams of never eating anything but again - it is time to pickle.
To save some time for myself this year I used only the 2 brines that I used last year and posted here. What I changed was the veggies I used.
Into the Sweet'nSalty Brine I tossed:
Cauliflower florets
Zucchini
Kohlrabi
Daikon Radish
Beans
Pepper Slices
The Garlic Dill Brine got:
Cauliflower
Cucumber
and Beans
The beans were blanched after last year's beans shrivled after a few months. They were still tasty but didn't look very pretty. And, since I'd never pickled cauliflower before I did 50/50 blanched vs raw.
I have also made a late addition to the Garlic Dills....after picking the green tomatoes off of the vines at the end of the season, I put all of the green cherry tomatoes into the brine. I cut x's on the bottom of the tomatoes so that there would be a means for the brine to penetrate the tough tomato skin easier, and early taste-tests have proven to be pretty yummy!
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