Make this delicate cauliflower velouté before the party, but leave the spiffy garnish for a friend with finesse. Grab a guest with some artistic flair and ask them to go to town with roasted Brussels sprout leaves, pomegranate seeds, black pepper and olive oil. This soup is their canvas.
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Ингредиенты
- 1 onion, chopped
- 1 celery stalk, thinly sliced
- 1 garlic clove, chopped
- 2 tbsp butter
- 3 cups (750 ml) milk
- 2 cups (500 ml) chicken broth
- 5 cups (500 g) roughly chopped cauliflower
- 1 potato, peeled and diced
- 2 cups (90 g) Brussels sprout leaves
- 1 tbsp (15 ml) olive oil
- 1/4 cup (45 g) pomegranate seeds
Инструкция
- In a large pot over medium-high heat, soften the onion, celery and garlic in the butter. Add the remaining ingredients. Bring to a boil, then simmer for 15 minutes or until the vegetables are tender. Season with salt and pepper.
- In a blender, purée the soup until smooth. Adjust the seasoning.
