Cauliflower soup with Green Tapenade: Difference between revisions

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{{Template:CookTools}}
<!-- seo -->
{{#seo:
|title=Cauliflower soup with Green Tapenade a French recipe
|titlemode=replace
|keywords=#cauliflower #thyme #garlic #onion #parsley #boil #soup #cream #butter #tapenade #cauliflowersoupwithgreentapenade
|hashtagrev=032020
|description=Another vegetarian offering for our Gent night
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<!-- /seo -->Another [[vegetarian]] offering for our [http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/14/ghent-vegetarian-city-healthy-belgium Gent night]
{{recipesummary
{{recipesummary
|Servings = Serves 6
|TotalCalories = 1376
|PortionCalories = 229
|DatePublished=22nd January 2013
|Author=Chef
|Servings = Serves 6
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 1 hour
  |TotalTime = 1 hour
  |PrepTime = 25 minutes
  |PrepTime = 25 minutes
  |CookTime = 35 minutes
  |CookTime = 35 minutes
  |Image = [[Image:Broad Beans with Preserved Lemon recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Belazu tapenade.jpg|thumb|middle|none|alt=Electus]]
 
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Ahh, Ghent Nights!</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
<span class="reviewDesc">Fabulous city, well worth a visit.</span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


Another [[vegetarian]] offering for our [http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/14/ghent-vegetarian-city-healthy-belgium Gent night]
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 1 large [[Cauliflower|cauliflower]]  
| 1 large [[Cauliflower|cauliflower]]  
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| 150ml [[Cream|cream]] or [[Milk|milk]]  
| 150ml [[Cream|cream]] or [[Milk|milk]]  
| 50g Belazu green [[tapenade]]
| 50g Belazu green [[tapenade]]
}}
}}
===Method===
===Method===
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}}
}}
(''Annie Nichols in The Sunday Telegraph-Stella''))
(''Annie Nichols in The Sunday Telegraph-Stella''))
----
{{Template:Belazu attribution}}
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/green-tapenade.html Belazu Green Tapenade]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Belazu recipes]]
[[Category:Belazu recipes]]
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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
[[Category:Pan fried]]
[[Category:Pan fried]]
{{Template:Belazu attribution}}
 
===Belazu products used in this recipe===
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cauliflower|#cauliflower]] [[Special:Search/thyme|#thyme]] [[Special:Search/garlic|#garlic]] [[Special:Search/onion|#onion]] [[Special:Search/parsley|#parsley]] [[Special:Search/boil|#boil]] [[Special:Search/soup|#soup]] [[Special:Search/cream|#cream]] [[Special:Search/butter|#butter]] [[Special:Search/tapenade|#tapenade]] [[Special:Search/cauliflowersoupwithgreentapenade|#cauliflowersoupwithgreentapenade]]
* [http://www.mybelazu.com/details/green-tapenade.html Belazu Green Tapenade]
</code><!-- /footer hashtags -->

Latest revision as of 13:22, 11 January 2022

Another vegetarian offering for our Gent night

Cauliflower soup with Green Tapenade
Electus
Servings:Serves 6
Calories per serving:229
Ready in:1 hour
Prep. time:25 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013

Best recipe review

Ahh, Ghent Nights!

5/5

Fabulous city, well worth a visit.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Cut the cauliflowers into florets and chop the remaining stalk into 0.5cm dice. Peel and finely chop the onion and garlic.
  2. Melt the butter in a large pan, add the onion, garlic and thyme sprigs and cook over a low heat until softened but not coloured.
  3. Add the cauliflower florets and stock, bring to the boil, reduce the heat and simmer for 15-20 minutes until the florets are tender.
  4. Remove from the heat and leave to cool.
  5. Bring a small pan of salted water to the boil, add the chopped cauliflower stalk and cook for a minute or two until tender. Drain and refresh with cold water. Drain again and set aside.
  6. Coarsely grate the gruyère and chop the parsley.
  7. Pick out the thyme and blend the soup in batches until very smooth.
  8. Season well and pour back into the pan. Reheat with the cream or mile, adding the blanched cauliflower stalk and parsley at the end and check the seasoning.
  9. Ladle the soup into bowls, stir a spoonful of tapenade into each and scatter with a little grated gruyère.

(Annie Nichols in The Sunday Telegraph-Stella)) This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

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#cauliflower #thyme #garlic #onion #parsley #boil #soup #cream #butter #tapenade #cauliflowersoupwithgreentapenade

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