vegetable - cauliflower with hazelnut butter
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Cauliflower and Pear Soup with Broccoli Florets
An unusual combination of ingredients is the secret to this tasty soup. Toasted almonds impart a delicious, nutty touch. Served in
small portions it is suitable as an appetiser.
serves 4 to 6 generously
Clean the cauliflower and trim the stem if necessary (allow only a few inches for the soup - see
note). Break into large pieces and cook with any broccoli stems in the vegetable broth until al
dente.
Melt the butter in another pot. Chop the onion and leek and sauté for 10 minutes. Add the
chopped pears. Whisk the milk, oatmeal, and almonds before adding to the pot. Stir, bring to the
boil and lower heat. Continue to simmer for 10 minutes.
In the meantime, steam the broccoli florets for 5 minutes. Set aside. Add the cheese and crème
fraîche. Use a puree wand (immersion blender) and puree until smooth. If using a blender, allow
to cool 10 minutes before pouring into blend and returning to pot.
Add the florets, adjust seasoning and gently reheat without allowing to simmer.
Notes: Adding none or very little of the stem reduces the ‘gastro-intestinal’ problems some persons have with such
vegetables! Toasting the almonds first imparts a delicious flavour. This soup can also be made with broccoli instead
of cauliflower. Substitute equal amounts.
Serve in deep bowls. A rosé wine goes nicely with this or a not too dry white. For a filling lunch add a salad and a hardy, thick slice of
bread.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant