Ingredients:
Soup Ingredients:
2 lbs. Cauliflower
1 lb. Onion
2 oz. Fresh Lemon Juice
1 T. Sea Salt
¼ t. White Pepper
2 Bay Leaves
Pinch Freshly Grated Nutmeg
Peanut-Arugula Pesto Ingredients:
2 c. Arugula (packed)
½ c. Peanuts, toasted
Zest of One Lemon
¼ t. Sea Salt
pinch Freshly Ground Black Pepper
1 sm. Clove Garlic, sliced
¼ t. Fennel Pollen
¾ c. Finishing Peanut Oil
Micro Arugula for garnish
|
Preparation:
Soup Method:
1. Wash cauliflower; remove leaves and majority of the stem. Cut into 2” flourettes.
2. Peel, core and cut onion into thin slices.
3. Put all ingredients in a large stock pot and cover with water (approximately 60 oz.).
4. Bring to a simmer and cook until tender.
5. Purée until smooth in a blender.
Peanut-Arugula Pesto Method:
1. Pulse all ingredients in blender until smooth/slightly chunky.
To Serve:
Warm soup and place in serving bowl. Drizzle peanut-arugula pesto in a swirl and garnish with micro arugula.
|
