Sunday, October 8, 2023

Cauliflower cream soup and Bread with recycle bread....Celebrating Canadian Thanksgiving


Even though we are not living in Canada, we're still celebrating Canadian Thanksgiving. This is one of the festivities that I like the most since I live in NorthAmerica...this is the time to give thanks for what we have, to appreciate life, and to enjoy simple food...

We celebrate Thanksgiving the whole is an excellent excuse to try new dishes and enjoy time with friends....

Cauliflower cream soup

Since I was making fresh bread, I used the oven to roast the cauliflower to give it a smoky flavor.

1 1/2 cauliflower head medium size

olive oil


chili flakes

herbs de Provence

1/2 package cream cheese

80 grams parmiggiano reggiano cheese grated

1/2 cup of water

1 cup of cream

Wash and separate the cauliflower florets. Place it in an oven proof pan with olive oil, chili flakes, and herbs de Provence. Roast it for 10-15 minutes at 365F. Set aside.

With a hand blender or in a blender, blend the cauliflower with the cream, water, parmiggiano reggiano and cream cheese. Correct it for salt. Cook it for 10 minutes at low-medium temperature. Serve it warm decorated with pumpkin seeds and chili flakes. ENJOY!! 

Since Angie posted a bread with recycled old bread, I wanted to make it. Usually my old bread end up in cookies, breadcrumbs or bread pudding. I use this recipe as a template, but I made my own version since I made a mistake. I started with 200 grams of old bread instead of 100 grams as her.

Bread made with recycling old bread

200 grams old bread soaked in 200 grams of water. Soak it for 2 hours, and leave it overnight in the fridge.

370 grams bread flour
170 grams wheat flour freshly milled
100 grams sourdough activated
280 grams of water
1 teaspoon salt
1 teaspoon instant yeast
1 teaspoon of honey

With a hand blender, blend the old bread that has been overnight in the fridge. Set aside.

Mix the water, sourdough, and instant yeast. Add the honey and mix it well. Incorporate the flours, and the soaked bread as well the salt. Kneed it for 10 minutes.

Let the dough ferment at room temperature for 3 hours, folding it every hour. Leave it in the fridge overnight.

Take the dough out of the fridge, and make balls of 120-150 grams each. Shape it as a leaf. Preheat the oven at 410F. Make a cut in the middle and bake them with steam/water for 20 minutes. This bread is delicious. ENJOY!! 


  1. I think yours turned out absolutely beautiful! Love that crunchy look :-) The soup looks very creamy and wonderful.

  2. We make a cream of broccoli soup which is quite similar and a squash soup is a big favourite at this time of the year too. How long did you live in Canada? When did you leave? Why did you leave? Where do you live now?

  3. I love that you roasted the cauliflower for this creamy soup. Sounds so delicious.

  4. Roasting the cauliflower is a great way to enhance the flavor of your soup. Love cream soups. Karen (Back Road Journal)