Creamy Roasted Cauliflower and Chestnut Soup with Balsamic Mushroom and Goat Cheese Quesadillas
Posted Oct 26 2010 5:00am
For the soup, I went out on a limb. My husband doesn't like cauliflower, but I thought if it's in soup form, he might not be as opposed because he's all about the dip-ability concept. I wanted it to be creamy and velvety, but not fattening and rich. To achieve the velvet feeling, I added cannelini beans rather than cream. To make it different and somewhat gourmet, I added some roasted chestnuts to the soup and then also chopped them for a topping. Roasting the cauliflower brought out the nutty flavor, which was extra emphasized by the chestnuts, and fresh rosemary made the dish pop.
For the soup, I went out on a limb. My husband doesn't like cauliflower, but I thought if it's in soup form, he might not be as opposed because he's all about the dip-ability concept. I wanted it to be creamy and velvety, but not fattening and rich. To achieve the velvet feeling, I added cannelini beans rather than cream. To make it different and somewhat gourmet, I added some roasted chestnuts to the soup and then also chopped them for a topping. Roasting the cauliflower brought out the nutty flavor, which was extra emphasized by the chestnuts, and fresh rosemary made the dish pop.