Grape seed or Extra Virgin Olive Oil: ¼ c
Onion: 1/2 large, diced
Leek: 1 medium, diced
Celery Stalk: 1 medium, diced
Garlic: 6 cloves, groughly chopped
Cauliflower: 1 head, cored and roughly chopped
Vegetable Stock: 8 cups
Sea Salt: To Taste
Ground Pepper: To taste
In a large stock pot add the grape seed or extra virgin olive oil over medium heat. Then add the onion, leek, celery, and garlic and sweat until translucent. Add the cauliflower with 1 cup of vegetable stock and season with salt and pepper, then cover with a lid. Continue to stir the vegetables every minute until soft, making sure not to get any color, then pour the rest of the vegetable stock and bring to a boil for about 5 minutes. Put the soup into a blender and puree until silky smooth, season again to taste.
Toast Almonds: ¼ c
Garlic: 1 clove
Lemon Zest: 1t
Extra Virgin Olive Oil: ¼ c
Lemon:Juice of ½
Italian Parsley Leaves: 1T, roughly chopped
To make the Almond Aillade pound the garlic in a mortar and pestle into a paste, add the almonds and pound into rough pieces. Put the almonds and garlic into a small mixing bowl and add the extra virgin olive oil, lemon juice, and chopped parsley. Season to taste.
Recipe x Catty Boom Batty
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