You are here
Cauliflower Soup Shooters
Earthy, yet fresh, this cauliflower puree makes a great starter or soup; garnish with spring peas and fried basil.
Ingredients:
2 Tbsp. olive oil
4 cloves Ready-Set-Serve Peeled Garlic, chopped
2 cups Ready-Set-Serve Cauliflower Florets, steamed
2 cups heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Mozzarella cheese, grated
1/4 tsp. nutmeg
1/4 cup Markon First Crop Basil + more tiny leaves for garnish
1/2 cup peas
1 tsp. salt
1/8 tsp. black pepper
Instructions:
Heat olive oil in a sauce pan; add garlic and cook until fragrant. Add cream, cheeses, nutmeg, and basil; whisk while cooking until thickened.
puree cauliflower and cream mixture until smooth; return to pan and heat until warm. Pour into shot glasses or bowls and top with peas and basil leaves. Serve while warm.
Meal Type:
Fall
Spring
Summer
Winter
Appetizers
Gluten Free
Soups
Vegetarian