Recipe
February 12, 2014
Cheddar Cauliflower Amaranth Soup With Sherry & Thyme Recipe
Step 1: Heat a large saucepan on medium-low heat. Add the oil and onion. Cover and cook for about 7 minutes or until the onion is opaque. Stir in the garlic and heat for an additional minute.
Step 2: Stir in the stock, potatoes, cauliflower, amaranth, sherry and thyme.
Step 3: Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
Step 4: Purée with an immersion blender or in small batches with a standard blender until smooth.
Step 5: Stir in the milk and cheese. Add salt (if using) and season with pepper as desired.
Step 6: Heat until cheese has melted. Serve topped with chives if you wish.
See more recipes from Grain Power.
Reprinted with permission from Grain Power (2014, Penguin Canada Books).
Directions
Yield:
Step 1: Heat a large saucepan on medium-low heat. Add the oil and onion. Cover and cook for about 7 minutes or until the onion is opaque. Stir in the garlic and heat for an additional minute.
Step 2: Stir in the stock, potatoes, cauliflower, amaranth, sherry and thyme.
Step 3: Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
Step 4: Purée with an immersion blender or in small batches with a standard blender until smooth.
Step 5: Stir in the milk and cheese. Add salt (if using) and season with pepper as desired.
Step 6: Heat until cheese has melted. Serve topped with chives if you wish.
See more recipes from Grain Power.
Reprinted with permission from Grain Power (2014, Penguin Canada Books).
Ryan Szulc