Spinach and Cauliflower Soup
"Sets the stage at a dinner party for both its' dreamy flavours and its' artistic presentation. It is quite simple to prepare but will impress your guests with the impression of great effort on your part."
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
-
cauliflower soup
- 1⁄2 cauliflower
- 1 tablespoon butter
- 1 onion
- 3 cups chicken stock
- salt
- pepper
- 2 tablespoons cream
-
spinach soup
- 250 g spinach
- 1 tablespoon pine nuts
- 1 tablespoon butter
- 1 garlic clove
- 1 onion
- 2 cups chicken stock
- parsley
- 3 teaspoons cornstarch
- 1 tablespoon water
- salt
- pepper
directions
- Cauliflower soup.
- Cut cauliflower into small flowerettes. Melt butter in pan, add diced onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes stirring to prevent browning. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Puree soup in batches, push through sieve. Return to pan and season. When soup reboils, add cream. Heat through without boiling.
- Spinach Soup.
- Place pine nuts in pan, stir over low heat until golden brown; remove from pan immediately. Add butter, crushed garlic and chopped onion to pan; cook until onion is transparent. Add spinach and stock, bring to boil, reduce heat and simmer gently, covered for 15 minutes, stirring occasionally. Pour soup into blender, add pine nuts and parsley, blend until pureed. Push mixture through sieve. Return to pan, add combined cornflower and water. Stir over medium heat until soup boils, season.
- Grand Finally.
- Pour soup into 2 separate jugs. With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with the handle of a spoon.
- You can prepare the soups ahead of time and reheat when ready to serve.
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RECIPE SUBMITTED BY
I spend 8 days out of every 2 weeks on the road with my job. I work with 13 others covering the entire province of British Columbia building and maintaining microwave radio and cellular telephone sites.
We often cook for ourselves while on the road, mostly out of a well founded sense of self preservation from restaurant food.
Simplicity is the key to our cooking as time and ingredients are often scarce. This does not let anyone off the hook however when the rest of the crew digs in, and it is not uncommon for someone to take your dinner tonight and change it to make it their own and serve it back to you a day or week later.
The picture above is one of our remote sites in northern BC aptly named, at least for this venue, "Frypan Peak"
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
