Selective Palate

So I am having this Christmas party on Saturday and have been feverishly slaving away in the kitchen. As per my usual I have too much planned but am determined to get it all done by my self. I have nixed 1 hot appetizer but I thought of another way to recreate it to be more “party app”, but honestly do I need another freakin’ appetizer?! Probably not so I am saving it for last to see if I really want to make it, but it is a good idea, I may have to make it just to share!

So, since dinner last night consisted of BLTs and pistachio nuts (not together) I thought I would post something I made a awhile back.

Cauliflower Bisque:

I thought this dish was appropriate given that that the day I made this soup was not unlike today, meaning overcast and cold. This is one of my favorites soups; its easy, rich, and filling. You can make this completely vegetarian which I have done many times or you can do what I did here and topped it with some leftover rotisserie chicken. I also almost always serve this with large toasted croutons spread with roasted garlic (the best parts the dunking!)

Recipe:

2 heads cauliflower
2 cloves garlic plus 1 entire head
1 chopped shallot, onion or leek (white part)
olive oil
3-4 cups chicken stock (or vegetable)
1 bay leaf
salt and pepper to taste
heavy cream to taste

Heat oven to 425 and position rack in middle. Cut the cauliflower heads in 1/2 and and lay flat side down on a baking sheet. Generously salt and pepper and drizzle with olive oil and sprinkle with the shallot and remaining garlic cloves. Cut the top of the garlic head off and make a nest for the garlic in aluminum foil; salt and pepper and drizzle with olive oil and wrap it up leaving a little opening at the top. Place garlic package on the same baking sheet as the cauliflower and stick everything in the oven for about 30 minutes.

Set roasted garlic aside.

Place roasted cauliflower in a stock pot and cover with stock add bay leaf and bring to simmer until cauliflower is very tender (fork should slide through with no tension).
Remove bay leaf and with a stick blender (or regular blender but be careful) blend until smooth. Here is where I add the salt and pepper (maybe a pat of butter!). Let simmer on low until ready to serve. Right before serving add the heavy cream. I just eye ball it here, depending on how creamy and thick you want it. The cauliflower itself makes a pretty thick soup but I just love the added flavor and texture of the cream.

For the crouton, slice a crusty baguette on the bias and lay flat on a baking sheet, drizzle with olive oil and place in a preheated 425 degree oven. Bake until crisp about 10-15 minutes. Meanwhile remember that beautiful roasted garlic you made earlier, yeah that 1, squeeze out the good stuff in a small bowl don’t forget the wonderful oil in the bottom of the foil, throw that in with the garlic. Add any salt and pepper if need be. When the croutons or done spread with the roasted garlic paste.

To serve ladel out the bisque in a shallow soup bowl and top with croutons, and if you have some left over chicken like it did, shred a little up (warm through if straight from the fridge) and plop right on top of the soup. YUM! Makes me wish I had some right now, but unfortunately this soup only lasted 2 days in my house! But if you have leftovers this soup freezes great, with or without the cream!