I’m sure you were as devastated as I was this week when reading the news. All I wanted to know was why? Why, why, why, Al and Tipper Gore? Why? So I did a little investigating – turns out it was over this soup. They both claimed to have come up with the recipe. Al said, “I love roasted cauliflower. It tastes almost nutty – like toasted almonds. And you know how I love almonds – not in moderation. I like them a lot.” Tipper replied with, “I was the one to find a farmer with parsnips in June. Parsnips have a natural sweetness that I absolutely love. I knew parsnips and roasted cauliflower would blend together perfectly.” While they make great points about the soup, neither one mentioned the ingredient that brings it all together – dill. Cooling, mellow, dill. Soupermom came up with that one. But really, if an argument over soup can bring down a marriage, well maybe a separation isn’t such a bad idea. And clearly this is one heck of a good soup.
Ingredients (in no particular order): roasted cauliflower, dill, parsnips, carrots, celery, garlic, onion, salt, pepper, olive oil, homemade vegetable stock goodness
Soup type: Pureed
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The cauliflower flavor is exuberant, the texture smooth, and the dill a fantastically tasty touch.
I do not particularly like cauliflower, but I loved this soup! The dill tasted really fresh. Well seasoned and great texture.
thought the parsnips dominated here, which is fine w/me becuase I love parsnips…love cauliflower too, so might be interesting to see what happens to cauliflower w/out the parsnips, but thought it was all great. the dill makes the whole thing (added some more fresh..even better!).