Cauliflower soup with pesto and beet cream

Recipe : Cauliflower soup

1 cauliflower, broken into florets

2 cups chicken stock or 1.5 chicken stock cubes dissolved in 3 cups boiling water

1/2 cup Vermouth or white wine

1 tbsp cream

1/2 - 1 tsp salt

1 tsp pesto (to serve) (see below)

1 tsp beet cream (See below)

Heat the stock and alcohol in a large pan and add the cauliflower when boiling. Bring back to the boil, reduce heat to low - medium, cover and simmer for about 40 minutes until the cauliflower is very soft.

Add the cream and salt and stir well. Taste and adjust seasoning if necessary.

Remove from the heat and when cool, blend. Reheat and serve with the pesto and the beet cream.

Recipe: Pesto

1 cup basil leaves

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

2 tbsp almond meal

dash of white wine vinegar

about 1/2 tsp salt (or to taste)

Blend everything together, keep checking the tastes and tweak with more of whatever you like, (more Parmesan or more oil, for example), you could also add some finely chopped garlic and / or some lemon juice.

  

Recipe : Beet cream

This can be used as a topping for many things, a dip or spread.

4 small beets, peeled and halved

1 tbsp oil

2 tbsp sour cream or thick whipping cream

Place the beets on a baking tray, drizzle with oil and bake at 375oF for about 1 hour until soft.

When cool, blend with the cream until well mixed.