Cauliflower & Kale Cream Soup with Pan-Roasted Pine Nuts

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8 servings

1/2 cauliflower, cut to small florets
5 kale leaves, stems trimmed
¼ sweet onion minced
1 tablespoon vegeta*
4 tablespoons sour cream
2 tablespoons olive oil
½ tablespoon black truffle butter
1 tablespoon pine nuts
salt and freshly ground black peppercorn

* powder mix of spices and dried vegetables

Full recipe is available at the December issue of MAZA Cooking Journals.

14. December 2011 by admin
Categories: December Issue, Recipes | Leave a comment

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