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Soup & Stew
Italian
4 servings
10 minutes
25 minutes
1/2 cup Cipolline Onions, chopped
1 oz. olive oil
1 slice Organic Valencia Oranges
3 tablespoon butter
1 tablespoon coriander
3 bay leaves
Salt and fresh ground black pepper to taste
1 saffron touch
1/2 cup heavy cream
8 organic carrots (use Baby Carrots) coarsely chopped
20 heads organic cauliflower (use Baby Cauliflower) cleaned
2 tablespoons minced garlic
2 bunches chives
1 teaspoon chopped garlic
Pinch salt
In a large stock pot, heat olive oil and butter, then add the onions and sauté.
Add the garlic, cauliflower, orange slice, carrots, salt, pepper, coriander, saffron, and bay leaves, and sauté until vegetables become crisp cooked.
Add stock and simmer until vegetables are fully cooked.
Remove bay leaves and transfer the mixture to a blender.
Puree until smooth.
Adjust flavor with salt and pepper.
Return mixture to stock pot and whisk in heavy cream.
Serve painted with Chive Oil.
Combine ingredients in blender until bright green and smooth.
