Saturday Special: Cauliflower & Kale Cream Soup
Healthy, delicious, with an elegant finish
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. You can find it at specialty food stores.
In a large sauté pan heat 1 tablespoon olive oil. Add the sweet onion and cook until soft. Add the cauliflower florets. Mix well with the onion and the vegeta. Cook for 3 min, then add water just to cover the florets and let in simmer until done, about 20 min. Transfer the mixture with all liquid to a blender and blend until smooth and creamy.
Add the kale to a boiling salted water and cook for 4 min. The salt in the water will preserve the kale’s dark green color. Once done, transfer the kale to a food processor with ½ tablespoon black truffle butter and blend until smooth. If needed, add some of the kale hot water.
Find more great recipes at MAZA Cooking Journals available on the iTunes Store.
