Cauliflower soup with pesto
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Cauliflower soup with pesto
  Cauliflower    Pesto    Vegetables    Soups  
Last updated 6/12/2012 12:46:54 AM. Recipe ID 7401. Report a problem with this recipe.
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      Title: Cauliflower soup with pesto
 Categories: Soups, Vegetables
      Yield: 8 Servings
      2 c  Basil, fresh; packed
      2 tb Pine nuts
      2    Garlic clove
    1/2 c  Olive oil
      1 ts Salt
      3 tb Parmesan; grated
      3 tb Romano; grated
      3 tb Butter; room temp
    1/2 ts Pepper, black
      3    Leek; white part only
      1 lg Cauliflower
      1 md Potato, boiling
      6 c  Chicken broth
           Salt; to taste
           Pepper, white; to taste
  For pesto: Puree basil, pine nuts and garlic with olive oil and salt
  in blender or processor. Transfer to bowl. Beat in cheeses, butter
  and pepper.
  For soup: Slice leeks. Separate cauliflower into florets. Peel potato
  and thinly slice. Combine vegetables and broth in large saucepan and
  bring to boil. Reduce heat and simmer until vegetables are tender.
  Cool slightly. Puree in blender. Season with salt and pepper. (Can be
  prepared 2 days ahead. Cool completely and refrigerate.)
  To serve, gently reheat soup. Ladle into bowls. Swirl 1 1/2
  tablespoons pesto into each bowl.

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Recipe ID 7401 (Apr 03, 2005)

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