Friday, March 11, 2011

Another day, another exam to study for, another post-exam party to avoid

One more test to go! Then it's later, lungs and bye-bye, bronchi! As you might be able to glean from the onslaught of exclamation points, I'm antsy to leave pulmonology and continue our breakneck expedition through the organ systems with nephrology. But first, the exam, and then the post-exam party, which I will continue to seek new and creative ways of not attending. Food-related thoughts include seeking out more of the queso de Valdeon that I enjoyed some months ago (oh lord, too many months, more months than I'd first thought). Pondering options with my brain instead of my stomach leads me to options like this one.

But first, the exam. And, along with it, a quick and soothing soup of roasted cauliflower and roasted garlic. It's like the garlic soup I've made several times before, but with more body.

Roasted Garlic and Cauliflower Soup
1 head cauliflower
1 head garlic
1 medium-sized onion
1/4 cup white wine
1 bay leaf
olive oil
salt and pepper to taste
Greek yogurt or sour cream or heavy cream or milk or half-and-half
lemon juice (optional)
Parmesan (optional)
1/4 to 1/2 tsp dried thyme (optional)

Cut the cauliflower into florets, and separate the head of garlic into still-wrapped cloves. Toss both with olive oil and roast in a 375 degree oven for 20 minutes. The garlic will likely need 5 to 10 minutes more than the cauliflower; it's done when it's soft, but not scorched. Peel the garlic cloves.

Dice the onion and saute it in a little olive oil until soft and transparent. Add the garlic, cauliflower, bay leaf, thyme if you're using it, white wine, and about 2 cups of water or stock. Bring to a boil and simmer for a few minutes. Remove the bay leaf and puree the soup, add yogurt/sour cream/heavy cream/half-and-half to taste, and give it another puree. Salt and pepper to taste and add a few drops of lemon juice if you like; it's not necessary, but I like the extra bit of brightness, and I think it complements the white wine nicely. Serve topped with parsley or Parmesan or chopped roasted red peppers or scallions or truffle oil or nothing at all.

1 comment:

  1. FYI: this may fit your bill for new exotic spice supply