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Cauliflower Soup with Pesto
2 c Basil, fresh; packed
2 tb Pine nuts
2 Garlic clove
1/2 c Olive oil
1 ts Salt
3 tb Parmesan; grated
3 tb Romano; grated
3 tb Butter; room temp
1/2 ts Pepper, black
3 Leek; white part only
1 lg Cauliflower
1 md Potato, boiling
6 c Chicken broth
Salt; to taste
Pepper, white; to taste
For pesto: Puree basil, pine nuts and garlic with olive oil and salt
in blender or processor. Transfer to bowl. Beat in cheeses, butter
For soup: Slice leeks. Separate cauliflower into florets. Peel potato
and thinly slice. Combine vegetables and broth in large saucepan and
bring to boil. Reduce heat and simmer until vegetables are tender.
Cool slightly. Puree in blender. Season with salt and pepper. (Can be
prepared 2 days ahead. Cool completely and refrigerate.)
To serve, gently reheat soup. Ladle into bowls. Swirl 1 1/2
tablespoons pesto into each bowl.
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