Finally back to a normal way of living, at least what I consider normal living, don't know about you but being more away from your home than in it doesn't feel right when you have a family. So now that never ending story of Christmas in Milan is over and the Plate To Page Tuscany workshop only a memory (but what a memory!) I can get back to blogging on a more regular basis. I have to, there are too many recipes and ideas whizzing around in my mind that I want to share with you and I have to let them out!
The Plate To Page Tuscany workshop was as amazing as the Weimar one; the people, the atmosphere they create and their incredible dedication to food photography and writing is just incredible and it is even more amazing to see how they absorb all the things we say, get better and transform it into their own style. I will make a real post about it as soon as I get some more photos in order. We had great sponsors this time too, filling up our goodie bags with lots of different products and as I feel pretty grateful to them for sending us their products just like that, I will be using some of them in my recipes in the coming weeks. Today I invite you to share a bowl of soup with me, I had a cauliflower in the fridge and it's been such a long time since I posted a soup that I decided to make one, I hope you enjoy it as much as I did.
ROASTED CAULIFLOWER SOUP WITH CHIPOTLE CHILI AND PARSLEY
400 g/ 14,1 oz cauliflower in florets
chipotle chilli powder, I used Smaromi's
300 ml/ 1,2 cup light stock or water
a small bunch of parsley
150 ml/ 0,63 cup fresh cream
3 tblsp parmesan cheese, freshly grated
salt
extra-virgin olive oil
Put the cauliflower florets in an oven-proof form and sprinkle chipotle chili powder, salt and olive oil over. mix well and be careful with the chili, you don't want the soup to be too hot. Or maybe you do.
Roast the cauliflower in a pre-heated oven (225°C/440°F) for about 15 minutes but you better check it now and then so that the vegetables don't get burnt.
Put the cauliflower in a sauce pan, add the water and simmer for 4-5 minutes. Add the parsley and mix the soup until smooth, then add fresh cream and parmesan and heat it up while stirring. Taste the salt and serve it.
Looks lovely Ilva and I'm really ready for a bowl of good warm soup.
ReplyDeleteNormal living ... I used to think that was what happened when you were a grown-up. I think I've grown-up (in some sense of the word anyway) but I'm still looking to find normal.
Have not enjoyed cauliflower in ages! Looks awesome. I love the way we're now cooking with the stuff we got back. Yesterday I used the Saffron Salt! Looking at the first pictures makes me miss this weekend. What a lovely time we had together. I loved being with you again ... hugs!
ReplyDeleteMmmmm, I adore cauliflower in any form & I don't make soup with it often enough! Love the idea of using the warm, smoky chipotle salt paired with the sweet cauliflower here. And yes, normal life, post-P2P - I'll drink a toast to that! Was an awesome weekend, so packed with creative energy :)
ReplyDeleteThis looks lovely Ilva. Like Meeta, it seems I haven't had a cauliflower in a really really long time so maybe this soup is just the excuse I need to get me one.
ReplyDeleteI can't wait to see and hear more about the plate to page experience!
so sad I couldn't be part of the group, but I'll try to come to London! In the meantime, I'll gladly share some soup, looks delish!
ReplyDeleteI Love the idea of roasted cauliflower and chipotle....sounds nearly perfect for this Cali gal. Must try it when I get home. Your photos are inspiration. I hope I can retain all I was exposed to at P2P and channel your creative magic.
ReplyDeleteLovely soup..I just used up my cauliflower in making a curry :-(..must try
ReplyDeleteCauliflower soup is my ultimate comfort soup, what a great idea to use the chipotle chili in it!
ReplyDeleteI loved meeting you, Ilva. I learned so much from your talent and most importantly: had a great time.
Yesterday, I ordered a steak tartare and immediately thought of you:)
I adore cauliflower in any form, cauliflower soup is one of my favourite soups to enjoy with some crusty farm bread. Love the idea of the chipotle flavour with it.Stunning photos Ilva, wish I could get to one of your P2P workshops.I have admired your work for so many years now. Hugs xx
ReplyDeleteI love that first picture. Weather here lovely but somehow long for a nip of frost in the air. Nice recipe too - interesting chipotle powder - never heard of this before.
ReplyDeleteThis soup looks delicious. Thanks for sharing your recipe. I agree with Sally. The first picture above is just lovely.
ReplyDeleteMmmmmm, I love cauliflower and this soup seems very interesting!!!
ReplyDeleteI would love to try this soup !!
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