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BG Recipes: Roasted cauliflower pear soup

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The perfect complement to a cozy weekend afternoon spent wrapping packages and making your final touches to the tree.

Serve with bread crisp from the oven and top with a few sweet potato chips.

Makes 4 quarts


4 tbsp grapeseed oil

2 cauliflower heads, cut into florets

5 ripe pears, peeled, cored and chopped

3 cloves garlic 1 medium onion, sliced

6 sprigs thyme

1 cup white wine

2 quarts water



1.  Toss cauliflower florets and pears with 3 tbsp grapeseed oil and roast in a 350 degree oven for 12-15 minutes, until light brown

2.  In a soup pot, add 1 tbsp grapeseed oil, sliced onion and garlic and saute 5 minutes until softened over medium heat

3.  Add roasted cauliflower, pear and thyme to the pot.  Deglaze with white wine.  Cook for an additional 5 minutes, then add water and simmer for 1/2 an hour

4.  Discard thyme, puree in a blender

5.  Season with salt and pepper to taste