Tuesday, November 2, 2010

Cauliflower Soup and Product Review #3

Allergy-Free Cauliflower Soup

-2 heads of cauliflower, chopped to florets
-2-3 leeks chopped, white and light green parts only (or half red onion and half scallions)
-8 cups chicken stock
-1/8 tsp cayenne pepper
-1/4 pound prosciutto, thinly sliced
-1 Tbs. olive oil
-1/2 cup chopped fresh Italian parsley (garnish topping)

Non-Allergy Version
-1/4 cup unsalted butter
-1 cup grated parmesan
-1/2 cup crème fraîche (or whisk 1 cup whipping creme and 1/2 cup sour cream)

Cut cauliflowers into florets to yield about 12 cups. Melt butter in large, deep pot (8-10+ qt.) over medium heat. Add leek and sauté, stirring until softened, 4 to 5 minutes. Add cauliflower florets, chicken stock and cayenne. Bring to simmer, stirring occasionally, cover and let sit for 20 min.
Pureé the soup using immersion blender or food processor. Season with salt. Whisk in half of cheese and all of crème fraîche.
Slice the prosciutto and sauté in olive oil until crisp and browned, 4-5 minutes. Ladle soup into bowls and sprinkle with prosciutto and parsley. Sprinkle with rest of parmesan.
-LA Times Washington Post (a long long time ago)

Product Review #3
As seen above, I tried out a store bought pizza crust. It was GREAT! Maybe the best homemade gluten-free crust. I've tried making my own from scratch and using the Bob's Red Mill brand which requires an egg (fake egg) which, seems to really toughen up the dough. Namaste Foods (c) seems to be a great all-around brand. Pretty spendy but, you don't end up throwing away anything because it tastes like shredded cardboard (you think I'm joking? I'll serve you up some shredded cardboard any day).
For the Namaste crust you only add water and oil, it was pretty sticky and you spread it on a cookie sheet with a spatula (consistency of tomato paste). Absolutely follow the directions and pre-bake it for 20 minutes, maybe 25. It rose in the oven and tasted like 'thin crust.' . 5/5 stars for this gluten-free pizza crust!

Incredibly allergy-free! Free of: gluten, wheat, soy, corn, potato, peanuts, tree nuts, dairy and casein. Made with: brown rice flour, tapioca flour, arrowroot flour, xantham gum, granulated garlic, cream of tartar, salt, baking soda, Italian seasoning, granulated onion, ascorbic acid.

1 comment:

  1. Yum! We made a cauliflower soup recently that you could probably have eaten. It was finished off with a small spoonful of homemade pesto swirled into the soup. Sooo good.