From Campo Modern Country Bistro
Preheat oven to 400
1. Put cauliflower in large pot of boiling salted water, and blanch for 2 to 3 minutes or til tender when pierced. Drain cauli and set on baking sheet. Roast for 20 minutes in oven. Do not allow it to color.
2. Heat oil in large pot or saute pan, add the onion and shallots and sweat over very low heat until they start to break down, at least 20 minutes. Do not allow them to color.
3. Add the roasted cauli to the pan and season with s and p. Saute for 3 minutes, again making sure the vegetables don't add color. Add 2 cups vegetable stock, and cook until all liquid has evaporated. Stir in the grated horseradish and apple, and remove from heat.
4. Heat the remaining vegetable stock in a sauce pan. Put the cauliflower mixture into a blender along with a little hot stock, and puree, adding the remaining stock.
5. Return the soup to the pot and place over low heat. Whisk in 1 teaspoon of the sherry vinegar, or more to taste. Season with salt and pepper.
6. Garnish with grated pecorrino or chives.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 12 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 24.7mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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