Страница 27

Roasted Cauliflower and Paprika Soup

PAIR WITH

Everything Rye Muffins

(PAGE 170)

If I had to pick a favorite soup, one that makes me happy about the relentless rain and the bone-soaking chill of nights in Oregon, this soup would be it. I love roasted brassicas (the botanical family that includes broccoli, cauliflower, and cabbage) of any kind—dry heat has a way of making them nutty and addictively savory. I add paprika and dill, the flavors of my Polish grandmother’s cooking, and finish the soup with a big dollop of sour cream

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

35

MINUTES

One 12-oz[340-g] head cauliflower, cored and cut into 1-in [2.5-cm] florets

4 medium garlic cloves, unpeeled

3 Tbsp extra-virgin olive oil

Sea salt

Freshly ground black pepper

1 medium yellow onion, chopped

1 large carrot, peeled and thinly sliced

1

/

2

cup [120 ml] dry white wine

6 cups [1.5 L] vegetable or chicken broth

(see page 17)

4 oz [115 g] red potatoes (2 medium), cut into bite-size pieces

1 Tbsp plus 1 tsp sweet paprika, plus more for garnish

1 bay leaf

5 Tbsp [10 g] chopped fresh dill

1

1