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the soup sounds delicious. littlefoodie begs for roasted cauliflower so i'll have to try this...i never makes soups so i am sure the soup loving bigfoodie daddy would be so happy.


I'm always concerned about using fennel, because I don't care for the flavor...is it overpowering, or a subtle addition? Can it be omitted without wrecking the recipe? I'd really like to try this, because I absolutely love creamy soups.


I have this recipe on my list to try this week! Instead of posting the full recipe, I will post a link to your blog...

(I'm also going to use the fennel, since I don't want to possibly ruin the whole thing by making changes.)


I made this soup last night - it was delicious and really very easy. I'm going to try this pan roasting technique with some of my other vegetable soups - I really liked how it turned out.

For the record, I used the fennel, even though I have never been a fan of it. My husband thought we should stick to the recipe as written or it might just be a run of the mill cauliflower soup. I'm so glad I listened to him. The roasted fennel is a lot mellower than the fresh bulb, and it gave the soup some depth that I really liked. I made some croutons from day old bread and it was perfect for a rainy evening.

This is my first time posting, but I have been reading the blog for awhile - thanks for the great recipes!


I am linking this post on my blog. I am adding this to my "try" list for this weekend. Thanks CityMama!


Delurking to say how great this is - finally something to do with the fennel that keeps coming in my CSA box! Now if only I knew what to do with the beets.....

Eleanor the Great

I'm going to try this tonight, although I am still at a hotel, so I won't be blending completely. I'll mash to a certain extent, and we'll just have it chunky.

Emily: You should make borscht. I don't like beets all that much, but my mother makes the best borscht, with sour cream and caraway, and it is to die for! Make sure you find a recipe that is good both hot and cold. It's nice to have cold borscht the next day, especially when it's hot weather out.

I really need to join a CSA this year...

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


  • BlogHer '07 I'm
  • Group Recipes