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Cauliflower Soup with Pesto

Cauliflower Soup with Pesto

Print Recipe
Course Soup
Cuisine American
Keyword Cauliflower Soup with Pesto, soup, soup recipe
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

  • 2 Cups fresh packed basil leaves, (Spinach or Parsley)
  • 2 Tablespoon pine or walnuts
  • 2 Garlic Cloves
  • 1/2 Cup olive oil
  • 1 Teaspoon salt
  • 3 Tablespoon grated parmesan cheese
  • 3 Tablespoon butter-room temperature
  • 1/2 Freshly ground pepper

For Pesto: Puree basil, pine nuts and garlic with the olive oil and salt in a blender. Transfer to bowl beat in cheese, butter and pepper

Soup

  • 3 Leeks, white part only, sliced
  • 1 Lg. cauliflower, separated in flouerettes
  • 1 Medium boiling politesse, peeled and thinly sliced
  • 6 Cups chicken stock (preferably, home made)
  • Salt & freshly grated white pepper

Instructions

  • Combine vegetables and stock in large saucepan and bring to boil. Reduce heat and simmer until vegetables are tender. Cool slightly, puree in blender. Season with salt and pepper. Can be prepared two days ahead cool completely. and refrigerate. To serve re-heat soup. Ladle into bowls. Swirl 1 1/2 Tablespoon Pesto in each bowl in the center