Spinach And Cauliflower Soup
|Butter||1⁄2 Ounce (15 Gram)|
|Chicken stock||3 Cup (48 tbs)|
|For spinach soup|
|Frozen chopped spinach||250 Gram|
|Pine nuts||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chicken stock||2 Cup (32 tbs)|
Cauliflower soup Cut cauliflower into small flowerets.
Melt butter in pan, add peeled and chopped onion, cook until transparent.
Add cauliflower, mix well, cook 2 minutes; stir to prevent browning.
Add stock, bring to boil, reduce heat, simmer covered 20 minutes.
Puree soup in blender in batches, push through sieve.
Return soup to pan, season with salt and pepper; when soup reboils, add cream.
Heat through without boiling.
Spinach soup Place pinenuts in pan, stir over low heat until light golden brown; remove from pan immediately.
Add butter, crushed garlic and peeled and chopped onion to pan; cook until onion is transparent.
Add unthawed spinach and stock, bring to boil, reduce heat, simmer gently, covered, 15 minutes, stirring occasionally.
Pour soup into blender, add pinenuts and parsley, blend until pureed.
Push mixture through sieve.
Return to pan, add combined corn flour and water.
Stir over medium heat until soup boils, season with salt and pepper.
Pour soups into two separate jugs.
With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with handle of spoon.