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Cauliflower Stalk Puree with Spinach – the Super Soup Recipe

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Cauliflower Stalk Puree with Spinach – the Super Soup Recipe

Directions

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Ingredients :

  • 5 cups chopped cauliflower stems and leaves
  • 1 (14 ounce) can chicken broth
  • 1 tablespoon minced garlic
  • 1 teaspoon dried minced shallots
  • 14 fluid ounces water, or as needed
  • 2 tablespoons bacon drippings
  • ¾ cup chopped onion
  • ½ cup frozen chopped spinach, thawed and drained
  • salt and ground black pepper to taste
  • Methods :

  • Step 1

    Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.

  • Step 2

    Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.

  • Step 3

    Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

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