California Farm Cauliflower Soup with Nuts

Name: California Farm Cauliflower Soup with Nuts
Total time: 3600 s
Yield: 2 people, 8 cups
Cuisine: American
Ingredients: 1 cup chopped cauliflower stems; 1 cup cauliflower green leaves; 16 walnuts quarters; 16 boiled and peeled chestnuts; 1 cup mushrooms; 2 Tbs grassfed butter; 1 cup sweet potato; 1 cup chopped fennel; 2 cups vegetable broth; 1 cup heavy cream; 1 Tsp granulated garlic; 1 Tsp mace; 1 Tsp white pepper; 1 Tsp flaked seasalt; 4 Tsp green chives, chopped, for topping; 4 Tbs croutons baked in Tsp sage and olive oil

Hobby Horseman @HobbyHorseman

California, United States

I used the stems and greens of cauliflower with walnuts, chestnuts, mushrooms, yams and fennel and heavy cream.

The result was a rich broth, good enough to serve on holidays. Served topped with croutons and chives.

#GlobalApron

I used the stems and greens of cauliflower with walnuts, chestnuts, mushrooms, yams and fennel and heavy cream.

The result was a rich broth, good enough to serve on holidays. Served topped with croutons and chives.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

I used the stems and greens of cauliflower with walnuts, chestnuts, mushrooms, yams and fennel and heavy cream.

The result was a rich broth, good enough to serve on holidays. Served topped with croutons and chives.

#GlobalApron

I used the stems and greens of cauliflower with walnuts, chestnuts, mushrooms, yams and fennel and heavy cream.

The result was a rich broth, good enough to serve on holidays. Served topped with croutons and chives.

Saved

Ingredients

1 hour

2 people, 8 cups

1 cupchopped cauliflower stems
1 cupcauliflower green leaves
16walnuts quarters
16boiled and peeled chestnuts
California Farm Edible Roasted Chestnuts
1 cupmushrooms
2 Tbsgrassfed butter
1 cupsweet potato
1 cupchopped fennel
2 cupsvegetable broth
1 cupheavy cream
1 Tspgranulated garlic
1 Tspmace
1 Tspwhite pepper
1 Tspflaked seasalt
4 Tspgreen chives, chopped, for topping
4 Tbscroutons baked in Tsp sage and olive oil
Equipment: oven rack, skillet, dutch oven, handheld mixer
Cost: chestnuts $2.50, cream, yoghurt $2, other $1, per soup dinner $1.28

Saved

Steps

1 hour

1

Simmer cauliflower to make vegetable broth. Add cubed sweet potato, fennel, walnuts and spices to the vegetable broth, simmer 20 minutes. Taste.
2

Carefully make incision on side of chestnut to facilitate peeling. Steam 20 minutes. Peel.
3

Sautee mushrooms in butter and add to soup with the peeled chestnuts, simmer 10 minutes.
4

Use hand mixer to puree the soup. Keep from boiling, add heavy cream, taste. Adjust spices if needed.
5

Fry cubed sour dough bread in olive oil with dried sage leaves to make croutons.
6

Serve soup with croutons and chopped chives on top. Enjoy.

Linked Recipes

California Farm Edible Roasted Chestnuts

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Hobby Horseman @HobbyHorseman

on December 08, 2024 18:15

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.