Side Pannel
Tomatillo and Cauliflower Spinach Soup <t>
Tomatillo and Cauliflower Spinach Soup <t>
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 1/2 lb Cauliflower or one head
- -cauliflower; cut in large
- -chunks
- 1/4 c White onions; 1/4" dice
- 2 lg Garlic cloves; finely
- -chopped
- 1 ts Olive oil
- Liquid margarine; spray
- 8 oz Tomatillos; husked and
- -rinsed in warm water,
- -quartered
- Olive oil spray
- 2 tb Chopped green chiles
- 1/4 c Salsa verde; optional
- 3 ts Vegetarian bouillon
- 6 c Water
- 4 oz Chopped spinach; leaves
- 1/4 c Fresh cilantro leaves;
- -tightly packed
- Salt and pepper; to taste
- Cream; and/or
- Chopped fresh cilantro; for
- -garnish
- Hot pepper sauce
Directions
Position a rack about 5 to 5-1/2 inches below the broiler in an oven.
Preheat the broiler.
Combine the cauliflower, onion, garlic, and oil in a mixing bowl. Toss to
coat. Transfer mixture to a baking sheet or pan, spray with a little liquid
margarine and broil for 12 to 15 minutes or until the edges of the florets
are dark brown, almost black. Remove from oven. Set aside to cool.
Spray a large soup pot; place pot over high heat; saute the tomatillos and
chopped green jalapenos or other peppers for 5 minutes, stirring often. Add
the salsa verde and cook, stirring for 1 minute. Add the water and
concentrated soup base, stir; bring to a boil, let boil 5 minutes, then
decrease the heat and simmer for about 10 minutes.
Coarsely chop the broiled vegetables and add them to the pot along with the
spinach and cilantro. Let simmer 10 minutes. Add the caulillower. Puree
with a handheld blender until as smooth as possible. Season to taste with
salt. Let simmer 3 minutes.
Ladle the soup into bowls. Garnish with a dollop of sour cream and/or
cilantro and serve with a hot pepper sauce.
BOOK NOTES: Central Americans often cook with cauliflower, but they don't
usually make soup with it. Most commonly, they pickle it with vinegar and
serve it as an accompaniment for all kinds of dishes. This recipe is very
interesting because it calls for roasting the cauliflower, which gives it a
completely different flavor than we're used to. I like to keep this soup as
green as possible and that's why I puree the spinach at the very end.
~-author.
Preheat the broiler.
Combine the cauliflower, onion, garlic, and oil in a mixing bowl. Toss to
coat. Transfer mixture to a baking sheet or pan, spray with a little liquid
margarine and broil for 12 to 15 minutes or until the edges of the florets
are dark brown, almost black. Remove from oven. Set aside to cool.
Spray a large soup pot; place pot over high heat; saute the tomatillos and
chopped green jalapenos or other peppers for 5 minutes, stirring often. Add
the salsa verde and cook, stirring for 1 minute. Add the water and
concentrated soup base, stir; bring to a boil, let boil 5 minutes, then
decrease the heat and simmer for about 10 minutes.
Coarsely chop the broiled vegetables and add them to the pot along with the
spinach and cilantro. Let simmer 10 minutes. Add the caulillower. Puree
with a handheld blender until as smooth as possible. Season to taste with
salt. Let simmer 3 minutes.
Ladle the soup into bowls. Garnish with a dollop of sour cream and/or
cilantro and serve with a hot pepper sauce.
BOOK NOTES: Central Americans often cook with cauliflower, but they don't
usually make soup with it. Most commonly, they pickle it with vinegar and
serve it as an accompaniment for all kinds of dishes. This recipe is very
interesting because it calls for roasting the cauliflower, which gives it a
completely different flavor than we're used to. I like to keep this soup as
green as possible and that's why I puree the spinach at the very end.
~-author.
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