Cauliflower Stalk Puree with Spinach - the Super Soup recipe
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Ingredients
- 5 cups chopped cauliflower stems and leaves 1 (14 ounce) can chicken broth 1 tablespoon minced garlic 1 teaspoon dried minced shallots 14 fluid ounces water, or as needed 2 tablespoons bacon drippings ¾ cup chopped onion ½ cup frozen chopped spinach, thawed and drained salt and ground black pepper to taste
Nutrition Info
- 59.6 caloriescarbohydrate: 11.5 gcholesterol: 2.4 mgfat: 0.5 gfiber: 4.2 gprotein: 4.1 gsaturatedFat: : -servingSize: -sodium: 564.6 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Stalk Puree with Spinach - the Super Soup
Directions
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Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot, add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup, simmer for 5 minutes.