Puree of Cauliflower Soup

Anise-flavored Pernod liqueur adds a very nice finish to this smooth and easy-to-prepare creamed soup.

Prep Time: 10 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

¾ pound cauliflower, chopped
2 cups onion, thinly sliced
1/2 cup butter
4 cups chicken stock
1 tablespoon roasted garlic
2 teaspoons salt
½ teaspoon ground black pepper
4 teaspoons Pernod liqueur

Allergens:

Alcohol, Milk

Nutritional Information

Directions:

Place all the cauliflower except 4 small florets, onions and ¼ cup of the butter in a stock pot on very low heat. Cook until the onions are tender. Add the chicken stock and roasted garlic. Simmer for 25 minutes.
Puree the soup in batches in a blender until smooth. Add ¼ cup of the remaining butter to the soup and return to the stock pot and rewarm.
To serve, add a Cauliflower floret to the bowl of soup and drizzle with a teaspoon of Pernod.
Chef’s note: For an extra garnishing touch, roast the 4 Cauliflower florets in the oven with some spray oil for about 10 minutes, just until they begin to brown.