Cauliflower Chipotle Bisque

Cauliflower Chipotle Bisque


Smooth and rich, deceivingly creamy, smokey and spicy


Tools:

Sheet tray for roasting

Large pot

Hand blender or blender

Cutting board and knife

Peeler

Shopping List:

1 Head of Cauliflower, 4 carrots, 1 large onion

Fresh tumeric and ginger root

Smoked paprika, salt

1 small can chipotle peppers

4 quarts chicken stock


Method:

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1 Head of Cauliflower- chopped into large florets

4 Carrots- Peel and chopped into large logs

1 large onion, quartered

4 t salt

4 t smoked paprika

2 T olive oil

Toss all together, and roast in a 400-degree oven until slightly charred, about 40 minutes total, turning the vegetables over halfway through.

 


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Do not be afraid of the blackened char, this is flavor country.

 


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Grate in fresh turmeric and ginger, a small nub the size of your thumb of each.  Peel and use a zester, or chop with a knife.



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Place roasted vegetables and grated spice in a large pot.

Add canned chipotles according to spice level.  Start with a 1 tablespoon, or 2 each.  Add in increments until desired heat level.  I added an entire small can because I love spice.

 


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Add 4 quarts of chicken stock, preferably homemade, into the pot and bring everything to a simmer.   

Blend with a hand blender or blender until smooth.  Taste.  Add salt and chipolte peppers to taste.