Cauliflower And Spinach Soup With Tarragon

Preparation.

• Warm the olive oil in a large saucepan.

• Add the leaks and saute for 3 to 4 minutes until softened.

• Add the cauliflower, turnips, and stock.

• Bring to a simmer and cover.

Cauliflower And Spinach Soup With Tarragon

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• Cook until the vegetables are tender (about 20 minutes).

• Turn off the heat and stir in the spinach, which will wilt instantly.

• Puree the soup in a blender.

• Pour the soup into a clean saucepan and reheat.

• Season with tarragon, salt, and pepper.

Courtesy of Colette Cranston.

Serves 2 to 4

Ingredients.

2 tbsp of olive oil.

1 cup of leeks, thinly sliced (white and pale green parts only)

1 lb. Of cauliflower florets.

1 turnip, peeled and cut into chunks.

1 lb. Of chicken or vegetable stock.

1 lb. Of baby spinach

2 tsp of fresh tarragon, minced salt and pepper to taste.

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