Chilled Fennel and Cauliflower Soup with Pear
Portions:
20Preparation Time:
Cooking Time:
Ingredients
1⁄2 cup (125ml) olive oil
5 liters (20 cups) minced fennel (5 bulbs)
20 green onions (white part) or 3 coarsely chopped onions
1 1⁄2 bags of
Arctic Gardens Rice Cauliflower
5 liters (20 cups) vegetable broth reduced in salt
8-10 Barlett pears, peeled and cut into pieces
5 kaffir lime leaves (optional)
Salt & Pepper from the mill
Timut pepper (4 to 6 berries) - (optional, adds a floral note)
Suggested toppings
5 Barlett pears
625 ml (2 1⁄2 cups) crushed roasted hazelnuts
625ml (21⁄2 cups) crumbled blue cheese
Preparation
1. In a large saucepan, heat oil over medium-high heat and sauté fennel, onion and cauliflower rice for 5 to 10 minutes or until tender, but do not caramelize.
2. Add broth, pear pieces, lime leaf and timut pepper and simmer for 15 to 20 minutes over medium-low heat.
3. Remove kaffir lime leaf and timut pepper berries.
4. Using a blender, puree until smooth and season to taste.
5. Chill completely in refrigerator, minimum 1 hour.
6. Serve in bowls and garnish with small dice or thin slices of pear, toasted hazelnuts and blue cheese.
