Creamy Cau­li­flower Soup with Chorizo

Family Circle - - RECIPE KEY -

“We don’t say things like ‘That looks gross.’ If that’s what you like, no one is go­ing to make you feel bad about it.” —VERTA

Heat 2 tbsp veg oil in a large pot over high. In 2 batches, cook 2 heads cau­li­flower, bro­ken into small flo­rets, with 1/4 tsp salt per batch un­til browned, about 4 min. Re­turn all cau­li­flower to pot. Add 8 cups veg broth, 4 cloves gar­lic, smashed, and 1/2 tsp salt. Bring to a boil, then sim­mer, cov­ered, 7 min. Let cool slightly. Mean­while, cook 1 lb crum­bled chorizo (not pre­cooked) in a medium stain­less skil­let over med-low un­til cooked through, 7 to 8 min. Trans­fer to a pa­per-towel-lined plate. With an im­mer­sion blender, blend soup un­til smooth. Blend in 1/2 tsp white wine vine­gar and salt to taste. Serve topped with chorizo, 1 to 2 cups sea­soned crou­tons, chopped if large, and chopped pars­ley. Serves 8.

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