Vegetable Cream Soup

Vegetable Cream Soup

Ingredients:
1 lb. cauliflower
1 1/2 lbs. broccoli, or one of the suggestions above
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional
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Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the
broccoli should be used too. Save a few tiny florets of broccoli to add later.
In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells
fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and
cook at a lively simmer until the vegetables are tender, about 20 minutes.
Puree in batches in a food processor or blender - a blender works best for this - with the
mustard and tarragon add the broccoli florets and season to taste. Thin with stock or
water if the soup is too thick. Add the cream if desired.
Cabbage and Tofu Soup
Note: Makes 4 servings. Total Carbohydrates: 30. Delicious If you like a Chinese flavor,
add the sesame oil. For a Southeast Asian flair, and my favorite, garnish with the
cilantro, green onions, chilies and a squeeze of lime. Taking a trick from Vietnamese
beef noodle soup, the boiling soup can be poured over extremely thinly sliced raw beef.
The heat of the soup will cook it through.