Taking over from the pale cauliflower soup, my all-time favourite soup-to-make (so quick and easy and delicious plus I enjoy showing the cauliflower-hating boyfriend how tasty the white vegetable can be if cooked well), are some green soups.A zucchini + parmesan one from a recipe (click on image to enlarge) in the fluffy section of the weekend papers a few weeks ago. And a broccoli + roasted garlic one made using the same recipe with a different core ingredient.
If you're thinking of trying the recipe out, taste the soup before mounting it with the 40g of butter. I LOVE butter! I can eat cubes of it as a snack but I felt that the soup didn't need any. It was surprising rich for a veg soup and adding the fat would just make it too over-the-top. You let your tastebud(dy)s decide.
2 comments:
Hey! I made that soup too!
But I made it with cauliflower (I also love the white vegetable) and zucchini and threw in some french shallots at the beginning. I made scones from here:
http://www.taste.com.au/recipes/7024/cauliflower+soup+with+blue+cheese+scones
to go with it but with basil and parmesan instead of blue cheese.
Being soup twins finally made me comment instead of just lurk... Haha.
IS THAT REALLY YOU?!!!!!!
Wheeeee! A first comment from Ms Meeps! YAY!!!!!
We are soup twins! And you're bored at work, right? Tee hee hee.
Nyum! I'll make the scones next time. We had our soup with garlic-rubbed long croutons. Boring but so good.
Have a good weekend! xxx
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