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