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Cauliflower Soup with Pesto

Cauliflower Soup with Pesto

Cauliflower Soup with Pesto


2 Cups fresh packed basil leaves, (Spinach or Parsley)

2 Tablespoon pine or walnuts

2 Garlic Cloves

1/2 Cup olive oil

1 Teaspoon salt

3 Tablespoon grated parmesan cheese

3 Tablespoon butter-room temperature

1/2 Freshly ground pepper

For Pesto:

Puree basil, pine nuts and garlic with the olive oil and salt in a blender. Transfer to bowl beat in cheese, butter and pepper



3 Leeks, white part only, sliced

1 Lg. cauliflower, separated in flouerettes

1 Medium boiling politesse, peeled and thinly sliced

6 Cups chicken stock (preferably, home made)

Salt & freshly grated white pepper


Combine vegetables and stock in large saucepan and bring to boil. Reduce heat and simmer until vegetables are tender. Cool slightly, puree in blender. Season with salt and pepper. Can be prepared two days ahead cool completely. and refrigerate. To serve re-heat soup. Ladle into bowls. Swirl 1 1/2 Tablespoon Pesto in each bowl in the center.



Serve with Ontario bread knots






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