Cauliflower Soup Turns Into Moreover Oyster Soup.

We've been enjoying the pureed Creamy Cauliflower Soup I made the other day, courtesy of Justin and Johanna Lachine of Cafe Lachine, who conducted our cooking class at the Roanoke Island Aquarium last week. But now we want to put a bit of a twist on the soup. Remember, Rosie doesn't do leftovers; Rosie does moreovers.

In this case, we're taking the Cauliflower Soup, and adding a few vegetables and a mollusc and turning it an Oyster Soup.

And if you're lucky, you might be adding some extra protein.

Chop a carrot and a stalk of celery. No need to peel the carrot.

Add a small tiny-diced potato. Mr. Hawthorne peeled this since the skin was somewhat iffy.

Saute diced potato, carrot, and celery, until potato is tender.

Here's a Rosie tip to easily open oysters: Nuke 'em. A dozen or so take about 4-5 minutes in our microwave. Some will pop open; the rest will be easy to open. Microwave times will vary due to different strengths.

Pretty little plump oyster.

Slide oysters and the juice into Cauliflower Soup.

Add in the crabbies!

Add in the veggies and heat through. And Cauliflower Soup is now transformed into Oyster Soup. I like to add some scallions and parsley.

I use the shells for accenting pathways in my garden.