Thai Cheddar & Cauliflower Bisque
 
thai-cheddar-&-cauliflower-bisque.jpg

Discovery

A twist on a rather traditional dish, cheddar broccoli soup. By far one of my favorites but I decided to get a little creative and following my own Thai inspired recipe. A cauliflower bisque calling for Coconut milk instead of traditional dairy. For the coconut lovers. 

 

Ingredients:

Makes 3 servings

6 cups Small cauliflower florets blended 

2 cups coconut milk

1/4 cup Butter 

1 celery stalk finely minced 

1 small yellow onion finely minced 

4 oz cheddar cheese (shredded or sliced) 

1 cup water 

1/2 tsp salt

1/2 tsp pepper

 

Directions:

Add all liquids, butter salt and pepper to a pot and bring to a boil. 

Add onion, celery, cauliflower, salt and pepper to the boiling mixture and cook until celery, onion and cauliflower soften.

Add cheese to boiling mixture and let melt for about 30-45 seconds or until color change.

Pour mixture into blender and blend on a high setting for about 30 seconds to ensure the mixture is fine.

Pour blended mixture through a fine mesh strainer. The strained liquid is the final product.

Garnish final product with 3-4 roasted cauliflower florets pieces, green onions, & pepper. Serve and enjoy!

 

Recipe submitted by Daniel Weber

 
Thomas Gilstrap
Tomato Orange Bisque

Discovery

So I am all about good food, and I love a good soup. Tomato soup although is the least of

my favorites. So I had to throw in a little spin (plus some) I discovered at a small place I ate

at a few years back.

 

Ingredients

- 7 medium sized tomatoes diced

- 2 cups fresh squeezed orange juice

- ½ teaspoon salt

- ½ teaspoon pepper

- 1/1/2 tablespoon fresh dill

- 1 cup heavy cream

- 1 teaspoon flour

- 1 stick butter

- 1 medium onion

- ¼ teaspoon baking soda

 

Directions

Sauté onions in butter in soup pot until transparent, add freshly diced tomatoes.

Add salt, pepper, baking soda and fresh dill, orange juice, cream, and flour

Bring to boil, reduce heat and let simmer for 30 minutes minutes take out of pot.

Blend ingredients together until a smooth consistency, then strain through a fine mesh strainer. Serve with some garlic bread or a grilled cheese sandwich.

 

Recipe submitted by Patrick Purcell