recipe
Puréed Cauliflower Soup with Hazelnut Gremolata
Jill Fergus
0 collects
0 forks
0 stacks
$1.00
A creamy and flavorful soup made with puréed cauliflower, enhanced with a topping of hazelnut gremolata. The soup can be prepared by either steaming for a milder flavor or roasting the cauliflower for more depth. The gremolata adds a nutty texture with hazelnuts and a hint of lemon zest, garnished with a cracked pepper blend and hot pepper for an extra kick. Perfect for chilly days.
You Need
How To
- Steam or roast the cauliflower until tender.
- Purée the cooked cauliflower until smooth.
- Prepare the gremolata by combining crushed hazelnuts with lemon zest.
- Serve the puréed soup topped with the hazelnut gremolata.
- Sprinkle cracked pepper blend and hot pepper on top before serving.