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Author Notes: I don't know about you guys, but this has been one of the most beautiful falls I've witnessed. Possibly because last year I was roaming through Korea, the year before that I was hanging out in Texas and the years before that I was in South Carolina. But that's besides the point.
This year, even though I dread my morning drive (an hour out to the suburbs), I opt to stay away from the highway, and take the winding path along the lake. Okay, maybe it takes slightly longer some days, but seeing the sun rise over a glass-like Lake Michigan, and the trees bursting with reds, yellows and oranges, is totally worth it. Plus, no one wants to see my road rage when sitting in bumper-to-bumper traffic, looking at some stupid girl on her stupid cell phone, putting on her stupid cherry lip gloss. You see what I'm saying with the road rage. It's better for everyone if I just take the lake shore path with the pretty leaves.
Okay, back to the beautiful fall weather that inspires beautiful fall dishes. Again, you can see the produce at the market changing as the season changes. Cauliflower everywhere! Here's a good soup recipe to share with your friends and family during this lovely fall season!
http://brusselsforbreak... —Brussels Sprouts for Breakfast
Serves 6 hearty bowls of soup
head cauliflower (trimmed and cut into florets)
bulbs celery root (peeled and cubed into 1 inch pieces)
cloves garlic, minced
cups low sodium chicken broth
tablespoon smoky hot paprika
cup cream or 1/2 & 1/2
cup freshly grated Parmesan cheese
salt and pepper
- Preheat oven to 350 degrees. Put cauliflower on a baking sheet and coat with olive oil, salt and pepper. Bake in the oven for 20 minutes.
- While the cauliflower is baking, bring a large pot of salted water to a boil and toss in the celery root. Boil for 20 minutes. Drain and set aside.
- In the same large pot, heat olive oil over medium heat (about 2 tbsp). Add onion and cook for 5 minutes. Add the garlic and cook for 3 more minutes. Add the bay leaves, paprika, salt and pepper and give it a good stir. Toss the celery root and cauliflower into the pot and cook for 3 minutes.
- Add the broth to the pot and bring to a boil. Add some more salt and pepper. Lower to a simmer and let cook for 5 minutes.
- Transfer mixture to a large bowl, remove the bay leaves, and run through a food processor in batches. Put the pureed mixture back in the pot on the stove over low heat. Alternatively, just use an immersion blender in the pot.
- Once all the mixture has been pureed and is returned to the pot, stir in the cream and Parmesan cheese. Add salt and pepper to taste. Serve with some crusty bread. Happy fall!