The cauliflower soup was served with a vanilla chestnut cream swirl on Thanksgiving.
But for this “Leftovers Soup,” I coarsely chopped the leftover roasted Brussels sprouts, heated them in the microwave, and combined them with the cauliflower soup, drizzled with balsamic reduction and a sprinkling of gray salt crystals.
To make Vanilla Chestnut Cream: In a food processor – combine one jar of whole roasted chestnuts, creme fraiche, sugar, salt, and vanilla extract. Puree until smooth, add water or cream to get the right consistency to swirl into the cauliflower soup upon serving.
Cauliflower Soup: Saute onions, celery and leeks in a good amount of butter until soft, then add chicken stock and cauliflower, cook until tender. Puree with an immersion blender, then season with salt, pepper, nutmeg.
Roasted Brussels Sprouts: Toss Brussels sprouts in olive oil, salt and pepper and roast until tender and the outer leaves are brown and crispy. Toss with a balsamic reduction.
4 thoughts on “Cauliflower Soup with Roasted Brussels Sprouts and Balsamic Drizzle”
I am totally intrigued by the Vanilla Chestnut Cream: I will have to make it because it sounds heavenly. Great creative reuse of Thanksgiving leftovers.
Lori lynn, Thanks for a peek into your Thanksgiving meal, everything looks so delicious!!! I can actually “taste it with my eyes”!!!
Doesn’t this look delicious! And that chestnut vanilla cream must turn it into something original. This is a must for the festive season! A lovely photo of your soup too…
Hi Simona and Ronell – I kinda made up that recipe for Vanilla Chestnut Cream, and I am happy with it. You start with a jar of whole roasted chestnuts, and add all the rest of ingredients to your taste. It is a nice complement to the cauliflower soup, but I bet you two could think of many other combinations, let me know. Sorry I don’t have a pic…
Hi Marie – thanks, it’s nice to have you “peek” in.