This is National Farmers Market Week according to the United States Department of Agriculture. I’m celebrating not only by going to a farmers market and a farm stand or two but also by making another recipe from the Shelburne Falls Farmers Market Cookbook, which I introduced in an earlier post.
Bloody Brook Farm is a thriving farm in South Deerfield, Massachusetts. In addition to selling CSA shares, maintaining a farm cart with produce on the property, and doing wholesale work Bloody Brook has tents at several area Farmers Markets. During my most recent visit to the Farmers Market in Shelburne Falls, Steven Kelley of Bloody Brook was hefting some of the gorgeous heads of cauliflower that inspired him to create this hearty soup.
I have adapted the recipe a little. It originally called for cooking the soup even longer after it was blended, but I felt that the flavors had had plenty of time to meld! I have also altered it by suggesting that one could add a little milk and cheese to offset the strength of the cauliflower (I might even try a bit more stock next time as my soup was ultra thick). Without them and with vegetable stock it would be an ideal food for vegans, however, so if you’re serving them please feel free to ignore my suggestions!
Bloody Brook Farm Roasted Cauliflower Soup
Ingredients:
1 cauliflower, cut into florets
vegetable oil as needed
1 onion, cut into wedges
2 cloves garlic, peeled
olive oil as needed
4 cups vegetable or chicken stock
1 large potato, peeled and cubed
salt and pepper to taste
vegetable oil as needed
1 onion, cut into wedges
2 cloves garlic, peeled
olive oil as needed
4 cups vegetable or chicken stock
1 large potato, peeled and cubed
salt and pepper to taste
2 splashes of milk
smoked Spanish paprika to taste
smoked Spanish paprika to taste
grated cheddar cheese for garnish (optional)
Instructions:
Preheat the oven to 400 degrees. Lightly coat the cauliflower in oil, and place it in a large baking dish also coated with oil. Bake for 20 minutes, stirring at least once.
Toss the onion wedges and garlic with olive oil, and sprinkle them on top of the cauliflower. Return the vegetables to the oven and cook for 20 to 25 more minutes, stirring once halfway through.
While the vegetables are roasting, heat the vegetable stock and add the chopped potato. Bring to a boil and reduce the heat. Cook, covered, over very low heat until the potato pieces are soft.
Add the cauliflower mixture to the broth. Puree it until it is smooth. Return it to the pot, and add salt and pepper to taste. Splash in the milk and heat the soup until it is warm. Ladle into bowls and serve with a sprinkle of paprika on top, plus a little cheese if you like. Serves 4 to 6.
Steven Kelley of Bloody Brook Farm
