cauliflower parsnip soup

Olive oil is poured over the cauliflower absorbs more than coats.

Now when you have a white chunk there is now way to tell if it is potato or parsnip.

Turkey broth frozen previously. Half of this is used.

No bay leaf or thyme. No wine. No additional butter. At first I thought, Jeeze, this is a bit watery, fail, add those robust things. I should have roasted everything.  That alone would be great. The stock is just a form of easy sauce anyway. And by the last half I found the simple liquid and mixed vegetables together deeply satisfying. Unusual. I never see this already prepared. 

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