Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish recipe add your recipe to finecooking.com
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Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

by Nancy Oakes
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If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.Serves eight.

Make-Ahead Quick Vegetarian
ingredient discovery
Ingredients cauliflower Marcona almonds butter more more
Kosher salt
1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
4 Tbs. unsalted butter
Freshly ground black pepper
1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
2 Tbs. extra-virgin olive oil
1 Tbs. thinly sliced fresh mint
1 medium clove garlic, minced
1/2 tsp. crushed red pepper flakes

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.

Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)

In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)

When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.

nutrition information (per serving):
Calories (kcal): 140; Fat (kcal): 12; Fat Calories (g): 110; Saturated Fat (g): 4.5; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 1.5; Sodium (mg): 460; Cholesterol (mg): 15; Fiber (g): 3;
photo: Christopher Hirsheimer; food styling by Melissa Hamilton
From Fine Cooking 102, pp. 54
October 29, 2009

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Star Star Star Star Star by cooks_with_will, 2/19/2010extremely easy and very tasty for the calories. So creamy, it's hard to believe there's no dairy in the recipe. For the leftovers, I added grated sharp cheddar for a different taste. I will definitely make again.

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