Spinach and Cauliflower Soup

2015-02-17

I served this for a Gourmet Dinner. It needed some tweaking but the appearance is spectacular  This recipe serves 4

Ingredients

  • 1/2 medium cauliflower Cauliflower, raw
  • 1/2 oz butter Butter, without salt
  • 1 small onion, peeled and chopped Onions, red
  • 3 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 clove garlic, minced Garlic, raw
  • 2 Tbs cream Cream, fluid, heavy whipping
  • dash lemon juice
  • Spinach Soup
  • 250 gram pkt frozen chopped spinach
  • 1 Tbs pine nuts, lightly toasted Nuts, pine nuts, pignolia, dried
  • 15 g butter Butter, without salt
  • 1 clove garlic Garlic, raw
  • 1 small onion Onions, raw
  • 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • few sprigs parsley Parsley, raw
  • 3 tsp cornstarch Cornstarch
  • 1 Tbs water Water, municipal
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt

Method

Step 1

CAULIFLOWER SOUP: Cut cauliflower into small flowerets. Melt butter in pan add onion and garlic cooking til transparent. Add cauliflower, mix well, cook 2 mins; stir to prevent browning. Add stock,bring to boil, reduce heat, simmer covered 20 mins.

Step 2

Puree soup in blender in batches, push through a sieve. Return the soup to the pan, season. When soup reboils, add cream and heat through without boiling. Justbefore serving add the lemon juice.

Step 3

SPINACH SOUP: In the pan which you toasted the pinenuts, add butter, crushed garlic and chopped onions, cook til transparent. Add unthawed spinach and stock, bring to boil, reduce heat , simmer gently covered for 15 mins, stirring occasionally.

Step 4

Pour soup into a blender, add pinenuts and parsley, blend until pureed. Push through a sieve, returning to pan. Add a mixture of the cornstarch and water. Stir over a medium heat until soup boils, season to taste.

Step 5

Pour soups into two heated separate jugs. With one jug in each hand, pour soups into individual bowl at the same time, then swirl soups gently with handle of spoon

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